Warning: this recipe might requires up to one year’s advanced planning (to ask Fr. Christmas for a bread maker machine)
- Load your bread maker with all the ingredients required for white dough, according to the machine’s own recipe book, and set it to the white dough programme
- When the machine beeps, grease your hands with oil, take the dough out of the machine and divide it into however many focaccine you want. (Tip: it’s better to make many small ones rather than fewer big ones, so you can eat loads!
- Squash them into flat-ish round-ish shapes. Place them onto a well-oiled baking tray and brush generously with olive oil (really important!)
- Here comes the fun bit: dip your fingers into a little salt and oregano and then press them into the focaccine as if you were trying to make a hole (about 3-4 times per focaccina) (aahh, so squidgy!). Leave them in a warm place until they’ve risen to about double their size.
- Heat the oven at 180-200° C for about fifteen minutes or however long it takes to make the focaccine as golden/brown as you like them.
Can you spot…
…a broken focaccina?
That was me being impatient.
Can you spot…
….a plait-shaped focaccina?
That was me being rebellious.
If you’d like to read my Sicilian short stories about food, visit my kindle page at www.amazon.com/author/stefaniahartley