Focaccia is a traditional flat Italian bread that can be flavoured with olive oil and salt and often topped with herbs, onions, or other items. It is usually served as a light snack with seasoned olive oil, olives and feta cheese, or with soup or salad and can also be made into sandwiches.
The Saffron infused Focaccia has a dazzling yellow color, is light in texture and distinctive in flavour. The olive oil drizzled over the top makes the bread moist and generally keeps it well for longer.
(Recipe adapted from the book 180 every day cakes &bakes)
A pinch of saffron threads
150ml / ⅔ cup boiling water
225 gm / 2 cups Bread flour (can substitute with all purpose flour)
½ tsp salt
1 tsp easy-blend (rapid –rise) dried yeast
4 sun-dried tomatoes (optional)
1 tbsp olive oil
For the topping:
2 garlic cloves, sliced
1 red onion, cut into thin wedges
Fresh Thyme or Rosemary springs (I used thyme)
10 green or black olives, pitted and chopped
1 tbsp olive oil
- Lightly oil a 7”x11” baking tray.
- Place saffron in a heatproof bowl and pour in the boiling water. Leave to infuse until lukewarm.
- Place the flour, salt, yeast, chopped sun-dried tomatoes and olive oil in a stand mixture bowl. Knead the mixture gradually adding saffron and its liquid. Knead until the dough forms a ball, about 8-10 minutes.
- Place in a bowl, cover with plastic wrap and leave to rise until doubled in size, about 30-40 minutes.
- Knock back the dough and roll into a rectangle measuring 7”x11”. Drape over the rolling pin and place in the prepared tin and leave to rise for 30 minutes.
- Preheat the oven to 200˚C. With your fingers press indentations over the surface of the bread.
- To make the topping cover the dough with the sliced garlic, onion wedges, thyme or rosemary springs and chopped olives.
- Brush lightly with olive oil and bake for 25 mints, or until golden. Remove to a wire rack and serve warm with seasoned olive oil, feta cheese or butter.
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