Focaccia Bread

Despite being given a bread machine this week (which I can't wait to use), my Mum and I decided to try our hand at some home made Italian bread. It got a bit messy and bread making is a long process. But it tasted damn good. This recipe makes 2 loaves. 

Ingredients

500g strong white bread flour

10g sea salt flakes

2 x 7g sachets of dried yeast

2 tbsp extra virgin olive oil

400ml water

more olive oil and sea salt for sprinkling

Grease and line two 30cmx20cm baking trays with baking paper. Put the flour and salt in a large mixing bowl and stir in the yeast. Make a well in the centre and add the olive oil and 300ml of the water. Use your hands to gradually mix the flour into the liquid. It is a very wet dough so expect some mess. Gently knead the dough for five minutes, adding the remainder of the water (100ml). Once all the water has been incorporated, knead the dough in the bowl for another five minutes, pulling and stretching the dough as you go. After this, tip the dough onto a well oiled work surface and continue to knead for a further five minutes. Oil the bowl and return the dough. Cover with cling film and leave to rise at room temperature for 1½ hours. After this time it will have quadrupled in size! After the rising time, split the dough in half and place each half on the prepared baking trays. Using your fingers, press the dough to fit the baking trays, stretching it towards the edges. Leave to rise again for 1 hour at room temperature. Towards the end of the rising time, preheat the oven to 200°C and drizzle a little more olive oil over the dough and sprinkle with sea salt. Bake the loaves for 20-25 minutes until cooked. The underside of the bread should be browned. Best served warm from the oven dipped in more olive oil. 

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