Tomato Focaccia

Italian flat bread flavored with sun-dried tomatoes, Parmesan cheese and rosemary. Recipe serves 10-12.

Ingredients:

6 cups strong all-purpose (plain) flour
1/2 teaspoon salt
3 sachets rapid-rise dried yeast
2 ounces (60 g) Parmesan cheese, grated
1 tablespoon fresh rosemary leaves
1/4 teaspoon ground black pepper
1/4 pint (150 ml) milk
1/2 cup olive oil
3.5 ounces (100 g) sun-dried tomatoes in oil ( about 1/2 cup) drained and chopped

Method:

1. Sift the flour and salt into a large mixing bowl. Mix in the yeast, Parmesan, rosemary and pepper. Heat together the milk and 1/2 pint (300 ml) water until lukewarm, then add half the olive oil. Pour into the flour mixture and stir to form a soft dough, adding more water if needed.
2. Turn dough onto a lightly floured surface and knead well for 5 minutes, or until smooth. Add the sun-dried tomatoes and knead into the dough for 2-3 minutes.
3. Place the dough in a large, lightly oiled, mixing bowl; cover with oiled, clear plastic wrap and a tea towel. Leave to rise in a warm place for 30-40 minutes, or until the dough has doubled in size.
4. Preheat oven to 400 degrees F (200 degrees C). Grease two 13 x 9 inch (33 x 23 cm) Swiss roll tins with olive oil.
5. Remove dough from the bowl and knead lightly for a few seconds. Divide into equal halves, then roll out to fit the tins. Drizzle the remaining oil over the dough. Cover loosely with clear plastic wrap or a damp tea towel and leave to rise for about 30 minutes.
6. Bake for 15-20 minutes, or until risen and golden brown.

Cooks Tip: Instead of using fresh olive oil, take some from the jar of sun-dried tomatoes. The oil will have a delicious flavor absorbed from the tomatoes and herbs.

Potato and Poppyseed Focaccia

This recipe is open to many variations in flavor. Fresh or dried herbs may be kneaded into the dough, or you could try sprinkling it with sesame seeds or sliced olives instead of poppyseeds. The mashed potato adds moisture to the bread. Serves 4.

Ingredients:

2 cups all-purpose (plain) flour
1 tablespoon dried yeast
1 teaspoon sugar
1 teaspoon salt
1 1/3 cups mashed potato
1/4 cup warm water
1/3 cup olive oil
2 tablespoons semolina
1 egg, lightly beaten
Salt and white pepper, to taste
2 teaspoons poppyseeds

Method:

1. Sift flour into large mixing bowl. Add yeast, sugar, salt and mashed potato. Pour in combined water and oil. Using a knife or spatula, mix to a soft dough.
2. Turn dough onto a well-floured surface, knead for 10 minutes, until smooth. Sprinkle surface with more flour as necessary. Shape into a ball, place into a large, lightly oiled mixing bowl. Leave, covered with plastic wrap, in a warm place for 30 minutes, until well risen.
3. Preheat oven to moderate 350 degrees F (180 degrees C). Knead dough again for 5 minutes. Sprinkle the base of a greased 9 inch (23 cm) square cake tin with semolina. Press dough into tin with floured hands. With a skewer, prick four rows of four holes into dough. Cover with plastic wrap and leave in a warm place for a further 20 minutes, until well risen. Brush lightly with the beaten egg and sprinkle with poppyseeds. Bake 40 minutes, until golden brown. Turn focaccia onto a wire rack to cool.