Focaccia

LunchDinner

15 Dec

Written By Kate Brocklehurst

Ingredients

500g strong white bread flour
8g fast acting yeast
A good pinch of salt
6 tbsp Brock and Morten Rapeseed Oil

Toppings of your choice, but we recommend:
Sliced red onion
chopped cherry tomatoes
Rosemary
A good sprinkle of sea salt

Method

Add the flour to a mixing bowl. Add in the salt one side and the yeast on the other so they are not touching.

Add half the Brock and Morten Rapeseed Oil to the centre of the bowl along with around 300ml of just warm water. Mix it all together until you have a sticky dough. If the dough is dry add a little more water until you get the right consistency.

Sprinkle a surface with flour and scrape the dough from the bowl and knead on the work surface for around 10 minutes. This should help the dough to be less sticky. Once you have finished kneading, put the dough back into the mixing bowl and cover with a damp tea towel. Leave to one side for around an hour to let the dough grow in size.

Using some of the remaining Brock and Morten Rapeseed Oil, oil the tin you will be cooking your dough in. We recommend a shallow rectangle.

Tip the dough into the tin and stretch it out to the corners. Cover with the damp tea towel and leave to prove for another 40 minutes.

Your oven should be ready at around 200c. Uncover your dough and press into the top with your finders to make random indents. Pour over the remaining Brock and Morten Rapeseed Oil or mix it up with a flavoured oil. Sprinkle the sea salt and any other topping you are using across the top of the dough.

Bake for around 20 minutes and once removed from the oven drizzle with another 2tbsp Brock and Morten Rapeseed Oil. Then cut and serve warm.

We recommend serving this at a gathering with friends along side our balsamic vinegars and dips.