A focaccia , is kind of a cross between a bread and a pizza, and absolutely delicious. You could either eat it with antipasti, such as olives, parma ham, or a dip of olive oil with a drop or two of balsamic vinegar, or as a perfect accompaniment to ‘Nanny Salvu’s soup’, (or any other soup for that matter) and the ‘Bolognese Sauce’.
And this is how you do it:
For the Dough For the Topping
350grms Plain Flour 2tbsp olives – sliced
Pinch Salt A few sprigs fresh thyme
7grms Dry Yeast pinch coarse salt
210ml Lukewarm Water 2tbsp olive oil
1tbsp Olive Oil
- Lightly oil a 10 inch shallow round/rectangle pizza pan/pie dish.
- Place the flour, salt, yeast and olive oil in a *bowl. Using the handle side of a wooden spoon mix gently and make a whole in the middle, gradually adding the water to form a soft dough.
- Knead for at least 5 minutes until smooth and elastic in texture.
- Cover the bowl with a lightly oiled cling film and leave to rise in a *warm place until the dough has doubled in size.
- Knead the dough for about a minute and transfer to a lightly floured surface and shape into a ball. Roll out into a 10 inch circle/rectangle and place in the prepared tin.
- Cover with a lightly oiled cling film and leave to rise in a warm place until the dough has doubled in size.
- Using your fingers make deep (as in the pictures). Cover and leave to rise for about 10 minutes.
- While it is rising, pre-heat the oven to 200⁰C/Gas 6.
- Uncover and sprinkle over the olives and the thyme, pushing gently into the dough.
- Sprinkle the salt and the olive oil and bake for 20 – 25 minutes or until golden brown.
- Cool slightly on a wire rack and enjoy warm!
* TIPS – If possible it is best to use a metal bowl, as this keeps the heat and will help the dough to rise. Leave to rise in a sunny window, or else while preparing the dough pre-heat the oven on 100/120⁰C for about 20 minutes. Then switch off, and wait till it cools off a bit, then leave the dough to rise in the warm oven.