Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Focaccia

Ingredients

¾ oz/20g fresh yeast or 1 sachet dried yeast
10floz/300ml water, warm
2floz/50ml olive oil
1 tsp salt
½ oz/15g sugar
1lb/450g strong white flour
Topping:
Fresh rosemary
Thinly sliced lemon
Black olives
Olive oil
Sea salt

Method

• Preheat oven to 230 C/450 F/ Gas 8.
• In a large bowl, mix the flour, salt and sugar. Crumble in the yeast or sprinkle in the packet, then add the olive oil. Mix together. Then add the water and mix well in. Form into a dough and then turn out onto a floured surface. Allow the dough to relax for 5 minutes or so.
• Knead the dough for at least 10 minutes or until it becomes smooth and elastic. If you prefer, put the dough in a food mixer using the dough hook for 5-6 minutes. Put the kneaded dough into a bowl and cover tightly with cling film, place in a warm place until it had doubled its size.
• Once the dough has doubled in size, knock it back gently and then place the dough in a roasting tray. Spread it out with your fingers until it reaches each side of the tin. Use your fingers to indent the entire surface and then sprinkle liberally with olive oil. Sprinkle with sea salt and adorn with slices of thinly cut lemon and rosemary or pitted olives.