Focaccia

Made by Anne-Maree Wilkins (CWA) Annies Kitchen, Flinders Island

Ingredients

  • 1 teaspoon Golden Syrup
  • 2 cups lukewarm water
  • 4 teaspoons dried yeast
  • 5 cups 4 roses flour
  • 1 teaspoon salt
  • ¼ cup olive oil

Preparation

  • Combine golden syrup with water in jug.  Mix in yeast, leave in a draught free place for 10mins until yeast is frothy.
  • Mix 3 cups of flour and salt in a large basin, stir in yeast mixture with olive oil. Mix well for 3 minutes, then slowly add remaining flour until dough is able to be handled.
  • Knead on a floured surface until it is smooth and springy.
  • Place in clean oiled bowl, cover with damp cloth and leave somewhere warm for 1½ hours – should be double in size.
  • Knock it down, knead again quickly and shape.
  • Place onto oiled baking tray, cover with floured cloth and leave for 30minutes.
  • Top with olive oil and your favourite fresh herbs or cheese or pizza base or push olives into top.
  • Bake at 200 degrees C for 20-30 minutes until crisp and brown.
  • Serve warm.