Summary: Let’s face it, some days putting on pants and leaving the house seems so very, very hard. And that’s how this foccacia got made! It was the weekend and Mr Ask and I were hanging out in our pj’s watching movies. I wanted bread to go with dinner but we were completely out and going to the shops seemed so hard. It seemed much easier to make bread than go out for it, so I decided to make a fresh foccacia. My family thinks that’s really weird but there you go! I had nothing interesting to top it with, like olives or sliced red onion or parmesan cheese or sundried tomatoes or feta or fresh herbs, which would all be good choices. But I always have garlic olive oil and dried oregano on hand. Garlic olive oil is the best and I use it in absolutely everything. It adds a lovely garlic flavour to almost everything. When cooked it becomes subtle and savoury, so if you want more of a garlicky punch just drizzle a little extra over the bread when it comes out of the oven. Of course you can add whatever toppings you’d like too.
This was unbelievably delicious! Salty, savoury and herby, which is perfect for our tastes. It made a pretty sizeable foccacia too. We had some for dinner and the next day for lunch. I passed most of what was left to my Mum & Sister and even on day 3 it was soft and still tasted fresh. My family adored this foccacia and have already requested more in the future. We are bread people and love something that has a really savoury taste. I toasted up the last bit into a sort of pizza situation on day 4 and it was so perfectly tasty. Since it had been baked a few days before, I was shocked it lasted so beautifully! It’s a lovely, easy recipe. The bread maker does most of the work, there is nothing fiddly about and it messes up very little. I highly recommend this one!
- 320ml warm water
- 30ml garlic olive oil
- 500g bread flour
- 1½ tsp dried oregano
- 1½ tsp salt
- 1½ tsp sugar
- 2 tsp instant yeast
- 2 tsp polenta/cornmeal
- Garlic olive oil
- Sea salt flakes
- Oregano
- Add the ingredients for the dough into the bread maker, in the order recommended by the manufacturer. The ingredients are listed in the correct order for mine. Set to the dough setting and line a baking sheet with baking paper and sprinkle with the polenta.
- When the bread maker has finished turn the dough out on to a lightly floured surface. Stretch out the dough to a long rectangle and lift onto the prepared tray. Cover with a clean, damp tea towel (or lightly greased plastic wrap) and leave to rise in a warm place for about 40 mins.
- Remove the tea towel and use your finger tips or the end of a wooden spoon to make indentations all over the bread.
- Cover again and leave for another 20 mins. Turn the oven to 220C to preheat.
- Generously drizzle the dough with garlic olive oil, allowing it to puddle in the indentations. Sprinkle with a few pinches of sea salt and oregano.
- Bake in the hot oven for 25 minutes until golden brown.
- Remove and leave to cool on rack.
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