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A few weeks ago I embarked on making a sourdough starter. I began this little project because I could not get my hands on yeast and really wanted to make some bread. Well to cut a long story short, I’ve realised that sourdough bread making is not for me. I don’t have the patience or precision, so I’m going to leave sourdough to the experts. The good news is that I found a white flour bread mix lurking at the back of my store cupboard!
So I put it to good use and made this easy focaccia. Focaccia is great because it doesn’t actually need that much kneading so even an impatient cook like me can make it. 😊
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INGREDIENTS
500g strong bread flour or 500g white bread mix (no yeast required)
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1 packet of fast action yeast (7g)
6 tablespoons olive oil - use the best you can
350-400 ml luke warm water
Sea salt flakes
1 onion - sliced
2 cloves garlic - chopped
Rosemary leaves - roughly 2 sprigs worth
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METHOD
Add the flour, yeast and 3 tablespoons of the olive oil to a large bowl. Slowly add the water and mix to form a sticky dough.
Knead the dough on a floured surface for 5-7 minutes or until smooth and elastic. It will seem more sticky than a normal bread dough.
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Place in a clean large bowl, cover with a tea towel and leave for 1 hour to prove, it should double in size.
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Knock back and stretch to fit a medium rectangle shallow pan which has been oiled. Cover with the tea towel and leave to prove for 35-45 minutes.
Preheat the oven to 200 degrees.
Meanwhile sauté the onions until soft adding the garlic for the last 2 minutes. Allow to cool.
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The dough should have risen. Push the dough with your fingers to create little holes (see stories) push the onion mix and rosemary leaves to the top and push in with your hands. Sprinkle with salt and place in the oven for 20-30 minutes. Drizzle with the rest of the oil and a little more salt and serve.