Thursday, 3 July 2008


· 650g/1lb 7oz Allinson Very Strong White Bread Flour
· 2 tsp salt
· 1 tsp Billington’s Unrefined Golden Caster Sugar
· 2 tsp Allinson Easy Bake Yeast
· 4 tbsp chilli jam
· 3 tbsp olive oil

To Finish:
· 4 tbsp olive oil
· Coarse sea salt

1. In a warm bowl, mix the Allinson flour, salt and Golden Caster sugar and stir in the yeast.

2. Measure out 400ml (14fl oz) warm water. To that, add the chilli jam and oil. Mix everything together to make a soft dough.

3. Knead for 10 mins on a lightly floured surface until smooth and elastic.

4. Oil two 23cm/9inch cake tins. Divide the dough into two pieces and roll each one into a 23cm/9inch circle and put into the tins.

5. Using your fingertips, make deep dimples all over the surface of the dough. Cover with cling film and leave in a warm place for 30 mins until doubled in size.

6. Preheat the oven to 230ºC/Fan 210ºC/ Gas Mark 8. Remove the cling film, drizzle each focaccia with olive oil and bake for 30 mins until golden and cooked through. Cut into wedges and serve warm.

Makes 2 loaves

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