Good morning lovely blogland followers. As we are entering a bank holiday weekend here in the UK I thought I would take opportunity to start it off with adding another of the recipe's from last weekends bake & make.
Today is Sun-dried Tomato Focaccia which so many of you left lovely comments about here and on my other social media.
So lets get started with what you will need. The only equipment you will need is a baking sheet to bake your bread on which you will need to grease and lightly flour or line with a piece of baking parchment to prevent it sticking whilst baking.
Ingredients required are:
450g (1lb) of strong plain flour, you can use gluten free if required.
1tsp of salt
2tsps or 7g sachet of easy-blend yeast
115g (4oz) of sun-dried tomato's in oil drained & chopped
3tbsp of oil either olive or oil or I use the oil from the tomato's
250ml (9fl oz) warm water
Coarse seat salt for sprinkling
- Having lined or greased & lightly floured your baking sheet and left to one side
- sift the flour and salt into a bowl and stir in the yeast. Add your chopped tomato's and stir.
- Make well in the middle and add the 3 tbsp's of oil, I use the oil from the tomato's as this generally has dried herbs within it too adding more flavour and will also given extra tomato flavour to the bread.
- Add enough water, mixing to form a soft dough.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic.
- Place in a lightly oiled bowl, cover and leave until doubled in size.
- Knock back the dough onto a lightly floured surface, then roll out to form a flat oval to about 2.5cm (1 inch) thick.
- Place the dough on the baking sheet, cover and leave to rise again or until doubled in size.
- Preheat the oven to 200/400/gas mark 6.
- Using your finger tips, make deep dimples all over the surface of the dough. Drizzle with oil and sprinkle with sea salt.
- Bake for 20-25 minutes or until cooked and golden brown. Transfer to a wire rack to cool.
At this point the bearded one came into the kitchen and when asked what he though of my efforts he asked if I had bought it from the supermarket that morning. Having sought advice from facebook and IG followers we decided I should be flattered rather than insulted by this ridiculous comment.
You can eat warm or cold. We had ours with homemade spinach & mushroom lasagna (recipe to follow at some point soon) and salad washed down with the compulsory glass of wine.
Hope you give this ago you won't be disappointed the smell of it baking alone was enough to make you hungry.
Take care one & all and as always thank you for stopping by and for all your lovely comments and welcome to anyone new.
Right I'm off to check on the weather to see if there is any possibility of getting the creosoting done but so far it's not looking that favourable, in which case there may be more baking or a little crafting taking place for sharing soon.