Time on your hands to try some baking?

Focaccia Bread

This is a great recipe we’ve been using in the Food Technology Department at Westlake for the past 10 years. If you can get flour and yeast at the supermarket, it could be a great activity for you and your daughter. Perhaps ask if she’s made it at school and then she can show you how!

 

Ingredients

¾ c            warm water
2t                fast acting yeast
1/2t            sugar
2T              olive oil
2c               standard flour
1t                salt
Extra olive oil, salt and rosemary

Method

  1.   Preheat the oven to 220.
  2.   In a bowl stir together the water, yeast and sugar and let stand for about 10mins or until foamy.
  3.  Add 2T olive oil
  4.   In a separate bowl stir together flour and salt. Gradually add yeast mixture to form a soft dough.
  5.   On a sanitised and lightly floured surface knead the dough until smooth and elastic. When pressed with index finger the dough should bounce back.
  6.   Shape dough by rolling out to approx 2cm thickness.
  7.   Place on well greased tray, coat dough with oil and indent with fingertips. Sprinkle with salt and rosemary.   Place in warm place for 30mins.
  8.   Transfer and bake in a hot oven, until golden, approximately 10mins.

 

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