Health issues and getting older have made me a little more aware of what I put on and in my body. I certainly won’t get to the stage of baking all my bread from scratch but this focaccia loaf tastes great and is handy for when I want to pull together a cold lunch in a hurry.
The recipe is so easy because the bread maker does all the hard work of mixing and kneading while baking it flat gives it a rustic home-made look.
Focaccia Loaf Recipe
In the bowl of the bread maker add:
2t bread improver (some reason I need this in Queensland but never used it in NZ)
2t yeast (1/4 t less if really humid)
2 T olive oil
1 t salt
2 t sugar
250 ml Water
Use the dough function and when finish turn out into a 20 x 30 cm pan brushed lightly with olive oil.
Stand the dough, lightly covered till double in size, it takes about 30 minutes depending on the weather.
On the top brush with olive oil, stud with halved black olives and sprinkle with pink salt flakes and fresh rosemary leaves.
Bake in the oven for 25-30 minutes at 200 c, the crust should turn golden.