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Nikki Legon's Focaccia

Nikki Legon's Focaccia

Nikki says: "Each evening on arrival to dinner we would be served a lovely glass of cold Prosecco and warm focaccia."



6 tbsp of good olive oil, using 2 tbsp at a time for the recipe

350 g strong white bread flour, plus extra for dusting

250 ml of warm water

1 tbsp salt

2 tbs sugar

1 sachet easy blend yeast


To top the focaccia here are a few ideas:


dried oregano

chopped rosemary

chopped thyme

black or green olives

sun dried tomatoes

2 tbsp flaky sea salt

caramelized onions



Use your mixer with the bread hook on or do it by hand:

Add the flour and salt to your bowl, mix, then add the yeast and sugar and mix again. Add 2 tbsp of olive oil then slowly add the tepid water. Beat for about 7 minutes on a slow speed. Remove from the mixer and place onto a floured surface (it will be a very soft dough). Knead again till nice and smooth.

Rub a bowl with 2 tbsp of olive oil and place the dough in it. Cover with plastic wrap, then cover with a warm tea towel and leave to prove till doubled in size.

Using the oil in the bowl, oil a baking tray and sprinkle with sea salt. Place the risen dough onto the baking sheet and, pulling from underneath, stretch the dough out. Using your fingers, dimple the top add your chosen topping.

Leave for about 30 minutes. Now dimple again, pushing your topping into the dough and add sea salt, and more olive oil.

Place into the oven preheated to 200C and bake for about 20 minutes till golden on top. Cool slightly before slicing.



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