Name: Focaccia + Focaccia Ring with Tomato And Olive
Ingredients: 100 ml Olive oil; 6 Cloves garlic; 2 Sprigs rosemary; up to 3; 450 g Strong bread flour; 1 ts Salt; 180 ml Water; 12 g Fresh yeast; 2 Eggs; beaten; 25 g Chopped black olives; 25 g Chopped sundried tomatoes; A little rock salt; 75 g Chopped Parma ham or salami; 25 g Chopped sundried tomatoes; 1 tb Chopped parsley or basil; up to 2; A little rock salt

CATEGORY	CUISINE	TAG	YIELD
Eggs	Swiss	Ideal, Home, Cooks	1	servings

INGREDIENTS

100	ml	Olive oil
6		Cloves garlic
2		Sprigs rosemary; up to 3
450	g	Strong bread flour
1	ts	Salt
180	ml	Water
12	g	Fresh yeast
2		Eggs; beaten
25	g	Chopped black olives
25	g	Chopped sundried tomatoes
		A little rock salt
75	g	Chopped Parma ham or salami
25	g	Chopped sundried tomatoes
1	tb	Chopped parsley or basil; up to 2
		A little rock salt

INSTRUCTIONS

FOCACCIA
TOMATO & OLIVE FOCACCIA
FOCACCIA RING
Focaccia: The day before making, gently warm the olive oil with the garlic
and rosemary. Cool and leave overnight to infuse the flavours. Strain. Warm
the water to blood heat, add the yeast and stir to dissolve. Sieve the
flour and salt together into a large bowl. Make a well in the centre and
pour in 35ml of the flavoured oil, the eggs and the yeast mixture.
Mix together and knead to a smooth dough (approx 10 minutes). Place in a
clean bowl, cover and leave in a warm place until doubled in bulk (1 - 2
hours).
Knock back the dough and shape as required using half the dough for each
choice of finish.
Tomato & Olive Focaccia: On a lightly floured surface roll out and press
the dough to a rectangle 1 cm thickness. Place on a lightly buttered and
floured baking tray. Mark deeply at regular intervals with
fingerprints.Brush well with flavoured oil, sprinkle with the olives and
sundried tomatoes and a little rock salt, brush lightly with oil.
Cover and leave to prove for 10 minutes. Bake in a pre-heated oven at 210 C
(415F/Gas 6-7) till golden and firm to the touch (approx 15-20 minutes) and
dab with a little more flavoured oil while hot.
Focaccia Ring: On a lightly floured work surface or cloth, roll and stretch
the dough to a rectangle 1/2 to 3/4 cm thickness. Brush with a little
flavoured oil.
Scatter with Parma ham, sundried tomatoes and herbs. Roll up like a Swiss
roll, damping the edge with water and press the join together. Cut into 5cm
slices but leave them joined and pinch them together to form a circle,
uncut side to the centre.
Turn the slices on their sides, cut side up. Brush the outer surface with
flavoured oil. Cover and leave to prove for 10-15 minutes. Drizzle with
flavoured oil and sprinkle with rock salt.
Bake in a preheated oven at 210C (415F/Gas 6-7) for 20 minutes until golden
and firm to the touch, or on a skewer, inserted into the thickest part,
comes out clean.
Dab with more flavoured oil while hot. Serve warm or cold.
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