This is the foccacia bread I baked for appetisers for our weekly family dinner. I served it with olive oil and basalmic vinegar for dipping. Italian meatballs and egg pasta was served with a bolognese sauce for mains. Hmm carbs makes Suebie happy....
Foccacia Bread recipe
Place half a tablespoon of sugar and three quarters of a tablespoon of dry yeast in three quarters of a cup of blood warm water. Leave for 10 minutes to activate. Mix one and a half cups of plain flour with half a tablespoon of salt and create a well in the middle. Add yeast mixture to flour mixture and mix with a wooden spoon until combined. Knead for 5 minutes until smooth and elastic. Return dough to bowl and spray with olive oil then cover with cling film. Let it prove in a warm spot (ie oven that is on a very low setting eg 50 degrees) for at least an hour. Punch it down when it has doubled in size and knead it for another minute or so. Line a cooking tray with baking paper and form a foccacia shaped dough that is 1 cm thick. Let it prove for another 30 minutes. Push your fingers into the dough to create dimples and spray with olive oil again. Sprinkle on fresh rosemary and sea salt flakes. Bake for 15-20 minutes at 200 degrees Celsius until the top is golden and sounds hollow when you tap it.
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