INGREDIENTS

BREAD

Foccacia Bread

• 500g Loprofin bread mix
• 1 yeast sachet
• 425ml water
• 1 ½ cloves of garlic (peeled and sliced)
• ¼ teaspoon table salt
• 2 tablespoon olive oil
• 1 teaspoon dried oregano

GARNISH

• 1 medium red onion (peeled and cut into small wedges)
• 10-15 stoned black olives
• Small sprigs of rosemary
• Maldon salt and olive oil for top
• Olive oil

METHOD

1. Pre heat oven to 180°c.
2. Tip the bread mix into a bowl, stir in the yeast included in the pack.
3. Place the water, garlic, table salt and two tablespoons of olive oil into a blender jug and blend until smooth.
4. Sprinkle the oregano over the bread and yeast mix then work in the water / oil mixture.
5. Using a hand mixer beat to a smooth dough which will be more batter like that of standard bread dough.
6. Cover the bowl and leave to prove until not quite double.
7. When ready, lightly mix the dough and transfer to a 25cm spring form tin lined with baking paper.
8. Dip your thumb into some cold water and press it into the dough right down to the bottom of the tin about 3cm from the edge of the tin ( the water will prevent your thumb sticking in the dough).
9. Repeat this at 5cm intervals around the tin then do the same making an inner ring in the dough.
10. Liberally sprinkle the surface of the dough with olive oil and rub over with your fingers. Go back to the first depression and press an olive into it.
11. Press an onion wedge into the second and a rosemary spring into the third.
12. Repeat this all the way over the loaf, sprinkle the top with a little Maldon salt and set aside to finish proving.
13. Let the bread rise by 1/3 then bake in a 180°c oven for about 20 minutes or so. The exact time will depend upon the depth of the loaf and type of oven you are using.
14. Remove from the oven and sprinkle with a little more olive oil. Remove the clip band from the spring form tin and slide the loaf onto a cooling wire. Let cool completely before cutting.