Foccaccia

The Italians love bread. Thankfully many of their classic breads are quite easy to make at home.

Italian “00” Pasta flour is available from good delis and mixing it 50-50 with Irish Strong White Flour (e.g. Odlums in the orange pack), is a good substitute for basic Italian bread flour. Double zero flours vary so experiment with the ones available.

Sadly we have no olives growing in Ireland but cold pressed Rapeseed oil is an interesting substitute for dipping or drizzling (but not for salad dressing).

Foccaccia
This easy version is from Hugh Fearnley-Whittingstall’s River Cottage Everyday Cookbook, a good basic cookbook.

Ingredients: 250g “00” Flour, 250g Strong White Flour (or 500g of Strong White Flour), 1tsp Fast Acting Yeast, Sea Salt Flakes, 2 tbs. Olive Oil or Rapeseed Oil, 350ml Warm Water, Fresh Rosemary (or Thyme, Sage).

Pre-heat oven to 220oC, Gas 7. Add the flour and a sprinkling of sea salt to a bowl with the fast acting yeast and the water.

Work the flour and water until it has come together roughly. Add 2tbs.Olive or Rapeseed Oil and squish the dough until the oil is integrated. Remove the dough to a floured work surface and knead until smooth and silky.

To knead you add air by folding and re-folding the dough (or use a bread maker). Add a little more flour if the dough is very sticky. After 7-10 minutes the dough should feel stretchy and pliable. Return to the bowl, cover and leave in a warm place to rise. Once risen, place the dough in a square baking tin, cover and allow to rise again (1 hour).

Finely chop fresh Rosemary or Thyme and mix with flaky Sea Salt. Drizzle some oil over the surface of the bread, sprinkle over the herb/salt mix and push some holes in the dough with your finger. Bake in the oven for 20-25 minutes.