Trisha's Focaccia Bread

With all the talk about bread, I thought I'd share this recipe from Trisha (who makes the wonderful healing balms that we sell). I love a good focaccia!

This recipe comes together in no time and couldn’t be easier to make. It’s perfect for lunch served alongside salads, cheese and olives, or paired with dips like hummus, pesto, and tapenade.

It also works beautifully as part of a main meal, I love it with soup, a hearty stew, or alongside pasta to soak up all that delicious sauce. If you have any left the next day, toast it and serve under eggs for a simple, satisfying breakfast. You can even use this bread as a base for homemade pizza.

Don't forget to have fun with the toppings. Fresh rosemary is a favourite, but black olives, sun-dried tomatoes, fresh sage leaves, or caramelised onions all work beautifully. A sprinkle of rock salt on top is essential.

Trisha’s Focaccia Bread

2 1/2 tsp yeast granules

1 cup warm water

1 tsp salt

3 tbsp olive oil

pinch sugar

2 1/2 cups organic flour

Extra coarse sea/rock salt, fresh rosemary & extra olive oil to to garnish

Your choice of black olives, sun-dried tomatoes, fresh sage leaves or caramelised onions

Method

In a large mixing bowl dissolve yeast in warm water with the salt, olive oil & sugar.

Stir in the flour in 2-3 additions.

Knead the bread until it is smooth and elastic, working in a sprinkling of extra flour as needed.

Rub olive oil over the ball of dough and place back into the mixing bowl. Cover with a tea towel and leave to rise in a warm place until doubled in bulk. This won’t take long. Depending on the ambient temperature between 1/2hour to an hour.

When the dough has risen, gently place onto a greased baking tray and evenly spread it out using the flat of your hand. Try to keep a uniform thickness of about 1/2 inch.

Add the topping of your choice; fresh rosemary sprigs, fresh sage leaves or caramelised onions. If you use black olives or sun-dried tomatoes make shallow diagonal slits on the surface of the dough and nestle the halved and pitted olives or tomatoes in the slits. Sprinkle liberally with chunky salt.

Bake in a preheated oven 220 deg C (450 deg F) for about 15 to 25 minutes, until nicely browned. As soon as the focaccia is removed from the oven pour over about 3 tablespoons of good olive oil. With a soft brush gently spread the oil over the upper surface of the bread.