Focaccia

This is inspired by one of the delicious recipes from the Schumacher College. Delicious served with soups, pates, or simply drizzled with olive oil. Instead of only white flour you can use 50% brown and 50% white flour.

1-2 tbsp pine nuts (optional)

25g (1 oz) dried sun-ripened tomatoes

10 g/1 tbsp/ ½ oz fresh yeast (or if using dried yeast – follow instructions on package)

250 ml/1 cup/ 8-9 fl oz warm water

450 g/3 cups/1 lb unbleached white (if possible spelt) flour

1 ½ tsp salt (only 1 tsp if parmesan is used)

1 tbsp oregano

2 tsp brown (muscovado) sugar

2 tbsp olive oil approx.

1 tbsp grated parmesan cheese (optional)

1.      Soak sun-ripened tomatoes in water for at least an hour or longer and then chop roughly. Reserve the soaking water and include it in the bread (or soup).

2.      Dissolve the yeast in water and let froth, or crumble fresh yeast into flour. If using fast-acting dried yeast, sprinkle it straight into flour.

3.      Mix liquid and yeast with flour, sugar, salt and tomatoes and pine nuts. Knead well for 5-10 minutes. Leave covered in a warm place for 30-40 minutes to rise.

4.      Divide the dough into 2 equal portions. Knead into smooth balls on a lightly floured work surface. Incorporate only as much flour as needed to stop the dough sticking to your hands. Sometimes no extra flour is necessary. Gently begin to flatten the dough-ball with your fist.

5. Using a rolling pin, roll into large flat rounds 2-3 cm/1-1 ½ inches thick.

6. Transfer onto a baking tray lined with parchment paper. Poke deeply with fingertips to make indentations.

7.      Brush generously with olive oil, allowing it to run into the indentations and form small pools.

8.      Sprinkle with dried oregano.

9.      Bake for 30-40 minutes at 180°C (350°F, gas mark 4). Sprinkle grated cheese on loaves after 20 minutes if you wish to use it – otherwise it will simply turn brown and dry. Serve while still warm, cutting into generous 2 cm/inch slices or into wedges.

Variations: for olive and rosemary bread, substitute the sun-ripened tomatoes with double the quantity of pitted black olives (no need to chop). Add some chopped rosemary, and omit the pine nuts. For garlic fanatics include whole peeled cloves of garlic in the tomato focaccia.