THE SECRET TO A GREAT FOCACCIA
BREAD IS GREAT TASTING OLIVE OIL.
MAKES 1 LOAF
2¾ cups Supreme white bread fl our
5ml / 1 teaspoon salt
5ml / 1 teaspoon Selati white sugar
1 packet active dry yeast
5ml / 1 teaspoon garlic powder
5ml / 1 teaspoon dried oreganum
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon ground black pepper
15ml vegetable oil
1 cup warm water
30ml olive oil
15g / 30ml parmesan cheese (grated)
1½ cups mozzarella cheese (grated)
Mix yeast and water in a small bowl. Let it prove for 10 minutes (until
bubbles begin to form).
In a large bowl, stir together fl our, sugar, salt, garlic powder, oreganum,
thyme, basil and black pepper. Add yeast mix and vegetable oil to dry
ingredients and combine.
When dough has pulled together, turn out onto a lightly floured surface
and knead until smooth and elastic.
Lightly oil a larger bowl, place dough in bowl, and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place for 25 minutes.
Pre-heat oven to 220°C.
Punch dough down and place on greased baking sheet. Pat dough into a
1½ cm thick rectangle (doesn’t have to be perfect). Using your knuckles,
make indentations in the dough about 1½ cm apart, then prick dough
with a fork.
Brush top with olive oil, then sprinkle with parmesan and mozzarella
cheese. Bake for 13-15 minutes until golden brown.