I’m off to the RHS Chelsea Flower Show again on Saturday. Having seen the prices for food at the venue – (£9 for plain fish and chips and £2 for a small cup of tea!!!), I decided that I should this time prepare a packed lunch. This is ideal – 4 different bread toppings all baked in the same pan. All I need now is a side salad and a cake – err sorry I of course meant an apple … ahem!
Elle’s Four Seasons Focaccia
For the dough
- 500 g strong white bread flour, plus extra for dusting
- 1 sachet dried yeast
- ½ tablespoon golden caster sugar
- 300 ml water, lukewarm
- 2 tablespoons olive oil
- Rosemary and Sea Salt – A few rosemary leaves and a small pinch of sea salt flakes
- Cheese and Onion – A tablespoon of grated Italian or cheddar cheese and a tablespoon of finely sliced onion
- Green Olive and Garlic – 6 or 7 green olives stuffed with garlic, sliced
- Tomato and Thyme – 6 or 7 mini plum tomatoes, halved and a teaspoon of thyme leaves
Plus extra olive oil for drizzling.
- Place all the dough ingredients except the water, in a stand mixing bowl. Using a dough hook attachment, process the ingredients on a low setting.
- Slowly pour in the water to the dry flour mix until well combined. This should take about 10 minutes on a slow speed.
- Remove the bowl from the stand mixer and set aside in a warm place, covered with cling film for at least 30 mins or until the dough has doubled in size.
- Remove the dough and place in a large, oil greased roasting tin. Spread the dough out, making sure it reaches the corners of the tin.
- Drizzle some olive oil over the dough.
- In quarter 1, sprinkle the rosemary leaves on top of the dough, and gently push into the dough.
- In quarter 2, spread the sliced onion on top of the dough, then sprinkle over the grated cheese.
- In quarter 3, sprinkle over the sliced stuffed olives.
- In quarter 4, gently push the tomato halves, cut side up, and sprinkle over the thyme leaves.
- Set aside in a warm place to allow the dough to rise again, for 20 mins. Pre- heat the oven to Gas mark 7.
- After the second rise, sprinkle sea salt over the rosemary quarter, and bake the bread in the oven for 20 minutes.
Serve with chicken, ham, a salad or enjoy on it’s own. Ideal for picnics, a meal in one!
Suggested other toppings include pesto, sun dried tomatoes, mushrooms or even fruit – try apple sauce and blackberry for an alternative pudding.