Olive foccacia
OLIVES are a source of anti-oxidants and contain polyphenols that are thought to help ward off cancer. Enjoy them in this traditional Italian flatbread. Makes 1 loaf.
INGREDIENTS
350g strong white bread flour
1x7g sachet fast-action dried yeast
1 /2 teaspoon salt
200ml hand hot water
3 tablespoons olive oil
25g green olives, sliced
Sea salt flakes
1 /2 teaspoon herbes
de provence
25ml balsamic vinegar, to serve
Salted butter to serve,
METHOD
1) Place the flour in a large mixing bowl and stir in the yeast and salt. Add 1 tablespoon of the oil and the water and mix well to a soft dough. Turn out onto a lightly floured work surface and knead well until the dough is smooth.
2) Pat the dough into a circle about 25cm round and place on an oiled baking tray. Cover with oiled cling film and leave in a warm place to rise for 1 hour or until doubled in size.
Olives are a good source of anti-oxidants
3) Preheat the oven to 200C/180C fan/ gas 6. Using your fingertips make deep holes all over the dough. Sprinkle the top with chopped olives, sea salt and herbs de provence. Drizzle with the remaining oil and bake for 25-30 minutes until risen and golden brown.
4) Leave to cool on a wire rack for 5 minutes before serving with lashings of salty butter or balsamic vinegar.