Focaccia

“Adding olive oil enhances  texture, lengthens shelf-life and creates a
beautifully soft bread,” says Färbinger.

Proceed with the blueprint recipe, adding
the olive oil towards the end of the blending process.

After refrigeration, tip the dough onto a lightly floured
board; cover and leave for 45 minutes to return to room temperature.

Brush a baking tray with oil; shape the dough into a
rectangle and place onto the baking tray; cover with a cloth and leave to
rise for 30 minutes.

Make sure it is an even thickness throughout – thicker
areas might not bake properly.

Preheat the oven to 250°C.
Have the cast iron pan at the base
and a rack in the middle of the oven.

If necessary, finish the shaping by pulling the focaccia into
the corners of the tray and leave to rise for another 30 minutes.

If the focaccia was easy to shape into the tray first time
round don’t worry about the additional shaping and simply leave to rise for a
total of 45 to 60 minutes.

Using your fingers, make indentations in the dough.

Drizzle with olive oil, sprinkle over the sea salt and
scatter with rosemary.

Working quickly, slide the focaccia into the oven and at
the same time pour 120ml water into the
cast iron pan.

Shut the oven immediately and bake for 15 minutes.

Remove from the pan and cool on a wire rack. Best served hot!

Added value: Sea salt is a source
of trace minerals.

Makes one 25cm x 35cm
focaccia.

Per focaccia: 19 395kJ, 106g fat (15g sat), 8 960mg sodium, 735g carbs, 26g
fibre, 136g protein

Reprinted with permission of Women’s Health July Issue.