| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Swiss | Cooks, Home, Ideal | 1 | Servings |
INGREDIENTS
| 100 | Olive oil | |
| 6 | Cloves garlic | |
| 2 | Sprigs rosemary, up to 3 | |
| 450 | g | Strong bread flour |
| 1 | t | Salt |
| 180 | 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 | T | Chopped parsley or basil, up |
| to 2 | ||
| A little rock salt |
INSTRUCTIONS
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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