Focaccia

Having worked in many places around the world, I have seen many recipes for this, especially at some good Restaurants In Scottsdale Arizona,and London in the UK.

This is my version.

Preheat the oven to 200°C

YIELD-Depends how hungry you are!!!!!

INGREDIENTS-

• 500gm Good Quality Bread Flour,

• 2 tbsp semolina.

• 6 cloves of roasted garlic

• 25g Rosemary stems

• 25g chopped fresh oregano.

• 10g Fennel seeds.

• 10g Caraway seeds.

• 100g Sun dried tomatoes.

• 75g Calamata Olives

• Sea salt

• Cracked Black Pepper

• 320 ml Mineral water

METHOD-

• Thoroughly mix the flour, semolina and yeast with a couple of generous pinches of salt, with caraway, fennel and Oregano

• Mix 320ml warm water with the olive oil.

• Make a well in the middle of the flour mixture and gradually add the liquid. (It’s easiest to mix this together with a fork to start with and then, when it is just coming together, use your hands to make it into a ball.)

• Tip the dough out onto a lightly floured surface and knead for about 10 minutes until smooth.

• Place the dough in a large floured mixing bowl and leave to rise in a warm place for 30-60 minutes until doubled in size.

• Place the risen dough in an oiled baking tray (about 28 x 20cm) and sprinkle with a little salt. Grease your fingers with a little olive oil and prod out the dough to the edges of the tray.

• Press the olives, rosemary and sundried tomatoes and garlic into the dough so that they are slightly poking above the surface.

• Season with salt and pepper and scatter over rosemary leaves.

• Drizzle the bread with a little extra olive oil and place in the preheated oven for 30 minutes until golden and cooked through.

• Turn out of the tray, then transfer to a board, slice and serve.

• HAPPY COOKING!!!