foccacia
rating:
In a jug, mix 1oz of fresh yeast with 9.5 fluid oz of warm water, and 2 fluid oz of white wine.
Put 1 1/4lbs of strong white flour in a bowl, and add 2 teaspoons of salt. Mix together, and make a well in the centre. Add the liquid, and 2 tablespoons of olive oil.
Combine, and knead for ten minutes - or use a dough hook for five. Cover with oiled cling film and leave to rise for an hour or two, until doubled.
Remove from the bowl, knock it back gently, and place in a baking tin, stretching it gently to reach the edges. Cover, and leave for half an hour or so until it’s risen again.
Knock holes with your finger tips - carefully, nearly but not quite down to the bottom of the dough, then cover and leave for another half an hour. Then drizzle olive oil into the holes, sprinkle the bread with sea salt, and if you like add some fresh herbs. I used some rosemary from the garden, and some sage that was drying on the pan rack - our herb garden is coming on nicely!
Bake at gas mark 8 for about 25 minutes.
