Oiled flat bread

6 servings

Ingredients

Quantity Ingredient
7½ gram Fresh yeast or 31/2g; (1/8oz) dried yeast
; (1/4oz)
125 millilitres Warm water; (4 floz)
1 tablespoon Olive oil
½ teaspoon Salt

Directions

1. If using dried yeast, leave it to dissolve in the warm water for about 10 minutes.

2. Put the yeast water or warm water and fresh yeast in a large bowl with the oil and salt and mix together.

3. Gradually add the flour, stirring it in with a fork or wooden spoon until the mixture forms a soft but not stickly dough. Knead well for about 5 minutes.

4. Turn the dough onto a lightly floured surface and roll it out to a circle or oblong no more than 1cm (½ inch) thick.

5. Put it on a floured board and leave it to rise for at least 15 minutes.

Preheat the oven to Gas Mark 7/220øC/425øF.

6. Press down gently and evenly all over the surface of the focaccia with the tips of your fingers, leaving a regular pattern of indentations.

7. Put the loaf on an oiled baking sheet, brush it liberally with the olive oil and sprinkle with plenty of salt.

8. Bake in the oven for 20 minutes or until golden. Serve hot or cold on its own or with a meal. Focaccia can also be flavoured. Before baking, press pieces of fried onion, olives, roasted potato, walnut pieces or small sprigs of rosemary (remove any hard stalks) into the surface of the loaf, then brush with oil and salt and bake as above.

Converted by MC_Buster.

NOTES : A traditional Italian flat bread.

Converted by MM_Buster v2.0l.

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