Focaccia

Focaccia is a flat oven-baked Italian bread usually seasoned with oilve oil and herbs such as rosemary or sage and can be topped with course salt, onion, cheese and meat. Focaccia can be used as a side to many meals, as a base for pizza or as a sandwich bread.

Preparation time 25 minutes plus rising
Cooking time: 20 - 25 minutes
Serves: 1 loaf

Attachments: Spiral Dough Hook

Method

1. Lightly oil a 9 in shallow round cake tin or pizza pan. Place the flour, salt and yeast in the Kenwood Bowl. Using the Spiral Dough Hook on minimum speed, gradually mix in the lukewarm water and olive oil to form a soft dough.
2. Knead for 1 minute on minimum and 4 minutes on speed 1, until smooth and elastic. Then, you can either take the bowl off the machine, cover with oiled clear film and leave to prove in a warm, draught-free place for about an hour or until the dough has doubled in size, or remove the Spiral Dough Hook, set the temperature to 75ºF and to stirring speed 3 and leave the dough to prove in the machine until it has doubled in size; about 1 hour. Temp: 75ºF Speed: 3 Time : 1 hour
3. Using the Dough Hook on minimum speed for 30-60 seconds knead the dough to knock back.
4. Transfer to a lightly floured surface and shape into a ball. Roll out into a 9 in circle and place in the prepared pan.
5. Cover with oiled clear film and leave to rise, in a warm place, for about 20 minutes or until almost doubled in size. Using your fingertips make deep dimples over the surface of the dough. Cover and leave to rise for about 10 minutes.
6. Meanwhile preheat the oven to 400°F. Uncover and sprinkle over the sage leaves, red onion, salt and pepper. Drizzle with the olive oil and bake for 20-25 minutes, or until golden. Cool on a wire rack and serve warm.