Italian Inspired Focaccia!

Can I just say before I say sorry for being absent,,, again...  in my defense I am having one of the most stressful periods of my university life! Not only did I hand in my dissertation which I was extremely pleased about I still have four more pieces of coursework to hand in before I leave which is only one week away EEK! (Cries into hands about life choices) So iv'e been busy trying to get things finished including filming TV packages and putting news bulletins together and writing an essay on porn... all integral parts of becoming an journalist! So once again my pride and joy has taken a hit, so sorry for lack of posts. I have also redecorated my room with a new carpet and furniture so that has taken up some of my time as well... I actually got excited over a new carpet, what is wrong with me?

So, I have been planning this post for a little while, after seeing focaccia everywhere lately I really wanted to have a go myself at making some. I am becoming more confident with my bread making skills so I thought I would try my hand at making this type of bread. I found it so easy to do! This is actually my first attempt and it came out perfectly, I think its to do with the proving drawer on my oven, I have finally mastered the right temperature to prove my bread at so it makes the perfect loaf every time! After scowling the internet for various flavour combinations from the classic rosemary and garlic to the more adventurous  flavours like bacon, egg and cheddar cheese. Sounds amazing right? I decided to make an Italian inspired bread, as it is nearing to summer, although with the wind today you wouldn't really think that. I thought that using fresh basil and tomatoes would fit in nicely with the changing season. I also love the flavour combination of tomato, basil and feta cheese as it always reminds me of sunny holidays? I think its the colours and I always crave fresh salads in the summer time. 

I would highly recommend that you use a good extra virgin olive oil for this bread as it will help with the overall flavour of the bread and also good quality sea salt as again it helps with the end result and trust me when I say that when you take a bite of this bread with the sea salt cutting through the sharpness of the tomatoes and the richness of the feta cheese be prepared to be blown away! Have I sold this enough to you yet? If your not a bread maker then don't panic it's really not hard to make, it doesn't require much attention and doesn't need to long to prove *bonus* - I hate waiting for things! 

Equipment

Electric mixer with dough attachment or
Mixing bowl

Jug 

Small baking tray (14" x 10")  

Ingredients

500g Strong white flour
Pinch of sea salt
1 Packet of dried yeast (7g sachet)
Half tbsp Golden caster sugar
300ml Luke warm water
Extra virgin olive oil

Bunch of basil

Handful of cherry tomatoes (cut in half)
Four slices of feta cheese (cut into small pieces)

Pinch of sea salt

Extra virgin olive oil for drizzling

To start with place the flour and salt into a mixing bowl or the bowl that fits onto the electric mixer. In a jug add the yeast and sugar to the luke warm water and stir, leave for a couple of minutes until foam starts to appear on top. Make a well in the flour and pour the liquid inside. If you are using a mixing bowl use a fork to start to mix the ingredients together, once a dough is formed lift onto a floured surface and knead for five minutes until the dough appears stringy. If you are using an electric mixer put it on a low speed at first to combine the ingredients and then turn onto a medium speed and leave for five minutes. 

Once kneaded, lightly grease the mixing bowl with oil and place the dough back inside. Cover it with clingfilm and place in a warm dry place for 30 minutes. Whilst this is proving, cut up the tomatoes and feta cheese. 

Preheat the oven to 220 degrees C. Once 30 minutes is up the dough should have doubled in size, take the clingfilm off and pound the dough. Take your baking tray and sprinkle with flour and a little olive oil so the bread does not stick when cooking. Take the dough and stretch it out to the size of the baking tray and place inside. Push down on the top of the dough to create dips and wells, this is where the other ingredients will be placed. Take your olive oil and drizzle generously over the dough, then repeat with the sea salt. Taking your other ingredients place them inside the dips you have made. I pushed the basil in first then the tomatoes and then the feta cheese last. You can do this in any way you wish, repeat until the ingredients are spread across the dough. Place back in a warm place and prove for 20 minutes, it should look like the bread has swallowed the ingredients. Put in the oven for 20 minutes until golden brown. 

When taken out of the oven drizzle some more olive oil over the bread straight away so that it soaks up the flavours. Also, sprinkle with some more sea salt for added depth. Cut the bread length ways and then cut in half to create individual portions, eat warm or cold, both equally as deliciousness! 

I would love to hear what other flavour combinations people love in focaccia?!