Focaccia

Focaccia may seem like a bit of a baking challenge, but it is actually fairly simple to make. The most important things are using enough water (add the whole amount in the recipe even if the dough seems really sticky), handling the risen dough carefully, and not being shy with the oil. This recipe can be adapted to suit your tastes, adding different herbs and spices or even roasted vegetables. Be creative and have fun baking!

Recipe - Makes 2

• 225g strong white bread flour
• 125g wholemeal bread flour
• 7g fast action dried yeast
• 7g salt
• 20ml oil (rapeseed or olive oil)
• 265ml cool water
• 1/2 tsp dried chilli flakes
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 10ml oil, for drizzling
• Dried chilli flakes, oregano, rosemary and thyme, for sprinkling

Make the dough by putting the flours in a mixing bowl and top the yeast to one side and salt to the other. Add the oil then all the water, mixing until combined. Split the dough in half and add the chilli and oregano to one batch and the rosemary and thyme to the other. Knead each for 10 minutes or until smooth and elastic. 

Place the dough into an oiled bowl, using a square bowl if you want to make a square or rectangular loaf and a round bowl if you want to make a round loaf. Leave to rise for 1 1/2 to 2 hours at room temperature or until doubled to tripled. 

When risen, oil an 8inch round or 7inch square tin (depending on shape of loaves you are making). Invert the bowls containing the dough over the tins and let the dough fall out. Lightly oil your fingers and press the dough out gently to fill the tin, trying to keep as much air in as possible, then cover and leave to rise for 45 minutes. 

Preheat the oven to 200C. Lightly oil your fingers and press into the top to make indents all over the top. Bake the risen dough for 15-20 minutes or until browned and the loaves sound hollow when the bases are tapped. Remove the loaves from their tins, drizzle with oil and sprinkle with the herbs, then leave on a wire rack to cool.