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Focaccia Bread

PUBLISHED: 06:17 14 April 2014

Picture of bread recipes from Mary Kemp for EDP Norfolk Magazine. Focaccia bread.
Photo: Angela Sharpe
For: EDP Norfolk Magazin

Picture of bread recipes from Mary Kemp for EDP Norfolk Magazine. Focaccia bread. Photo: Angela Sharpe Copy: For: EDP Norfolk Magazin

Archant © 2009

This is wonderful, Italian, summer bread that is great for parties and barbeques. One of my favourite ways of serving focaccia is cut into small slices and served with bowls of oil and wonderful, thick balsamic vinegar to dip it into.

For the dough

500g strong white bread flour

7g (1 small sachet) fast-acting dried yeast (15g fresh yeast)

1 tsp salt

350ml warm water

4 tbsp olive or rapeseed oil

For the topping

4 tbsp olive or rapeseed oil

4 garlic cloves, finely chopped or grated

Zest and juice of half a lemon (preferably unwaxed)

1 tbsp fresh rosemary, finely chopped

2 tsp sea salt

Freshly ground pepper

1 Preheat the oven to 200C/gas mark 6. Measure all the dough dry ingredients into the mixer bowl and, using the dough hook mix, start the mixer on minimum speed and slowly pour in the lukewarm water and the oil then continue kneading for about five minutes. Transfer the dough to a large oiled bowl, cover with cling film and leave in a warm place or by the Aga for about an hour, until it has doubled in size.

2 Once the dough has doubled in size,

tip it on to a floured work surface and

knock it back by hand, using a little extra flour if needed.

3 Place the dough on a large piece of baking parchment and using a rolling pin roll it out to about 30 x 40cm (12 x 16in). Lift the parchment and roll out dough on to a baking sheet. Using your fingers, make 10

to 12 holes evenly across the surface of the dough.

4 Mix the topping ingredients together in a small bowl and pour evenly over the surface of the bread.

5 Cover the dough with a large clean cloth or place the whole thing in a large poly bag and leave some where warm until it has doubled in size; it will take about 30 minutes.

6 Uncover the dough and slide the baking sheet into the preheated oven and cook for 25 minutes, until the focaccia is golden brown underneath and golden on the top.

In an Aga, cook on the floor of the roasting oven for about 15 minutes then slide the cold sheet above, on the second set of runners, and cook for another 10 minutes.


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