Ingredients:

• 800g Strong bread flour
• 200g Semolina flour
• 2tsp Fast Action Yeast
• 20g Caster sugar
• 50g Olive oil
• 650g tepid water

Makes 2 large foccacia loaves.

 

 

Method:

In a mixing bowl combine all of the above ingredients and continuously mix until starting to come away from the sides of the bowl. Texture should not be to wet but be slightly elastic to feel. At this stage add 20g salt to the dough as well as whatever flavouring ingredients you desire. in the picture above I added diced chorizo sausage, garlic, sun dried tomatoes and rosemary. Cling film  the bowl or use a damp cloth and let it prove for about 45 minutes. Once the dough has doubled in size, tip out onto a floured surface and shape to the desired foccacia bread shape, put the shaped dough into deep baking trays or flat trays. Cover again and let it rise for another 15 minutes . It is now ready to cook (note to wet your finger or wooden spoon handle and poke small holes all over the top of the loaf, to create small pockets for flavour). Sprinkle over some rock salt and chopped rosemary, place in a pre heated oven at 220*c for roughly 30-40 minutes depending on the size of bread that you have made.

This is a great recipe which can be used for flavored or unflavoured foccacia loaves or buns.