Focaccia bread

By Kristine Hornblow

Light fresh focaccia bread, tasty with soup or for a sandwich.

Prep Time: 45 minutes

Cook time: 20 minutes

Yield: 2 loaves

Tags: bread

Cuisine: Italian

Ingredients:

Yeast mixture

• 2 cups warm water
• 2 tsp sugar
• 2 tsp dried granulated yeast

Further ingregients

• 1/2 cup oil
• 3 cups strong white flour
• 1 tsp salt
• fresh or dried herbs (e.g. basil, oregano, thyme, rosemary, garlic)
• 2 – 2 1/2 cups strong white flour

Instructions:

Mix yeast mixture and leave to froth.

Add further ingredients to yeast mixture, along with a couple of teaspoons of herbs of choice (basil, oregano, thyme, rosemary, garlic...), then add remaining flour, mix and then knead until combined.

Shape into two flat loaves. (At this point the loaves may be frozen: before rising).

Leave to rise for 30 minutes.

Sprinkle with salt, make finger holes.

Cook at 220°C for 10 minutes high in the oven then 10 minutes low.