INGREDIENTS

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.
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