Focaccia Bread

I make this type of bread quite a bit and it always turns out really well.  Sometimes I do the bread dough in the bread maker and sometimes do it by hand.  You can add whatever topping you like, my favourite is garlic and rosemary.

Dough:

500g strong white flour, plus extra for dusting

7g sachet fast-action dried yeast
Pinch of salt
Up to 350ml lukewarm water
2 tablespoons of olive oil

Topping:

Olive oil
Red onions , sliced - cook onions in 1 tbsp olive oil for 5 mins until soft beforehand
Rosemary sprigs - chopped
Sea salt flakes
Garlic - chopped finely
Sun dried tomatoes - chopped

Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. If I am making this by hand I use my Kenwood mixer with the dough hook on and will leave in the machine for about 10 mins to knead well.  Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.

When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Or if you prefer, roll out into a round and place on a large greased or paper lined baking tin. Leave the dough to prove for another 20 mins.

Heat oven to 200C/fan 180C/gas 6.

Scatter your topping over the dough. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the sea salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares or slices.

Perfect with pasta, salad or just on its own!