Tearing and sharing

Christmas is a busy time with many mouths to feed. If you have done the traditional thing and cooked enough turkey to feed the 500 you’re going to have a lot of leftovers to contend with. Sandwiches are all well and good but even better for picking are these foccacia breads. Let your imagination run wild with toppings or choose from our top three.

Onion and tomato

500g strong flour (or a mix of flours)
1/2 tablespoon fine sea salt
1 x 7g sachets of dried fast action yeast
1/2 tablespoon sugar
3 tablespoons extra virgin olive oil
handful of sundried or mi-cuit tomatoes
1 tbsp dried minced onion
325ml lukewarm water

To top
fresh sliced tomatoes
finely sliced onions
balsamic vinegar
coarse salt

Mix the main ingredients together then allow to prove for 1/2 hour. Knock back the dough then spread out onto a flat baking tray. Use your fingers to poke ‘divots’ all over the bread. Prove for another 1/2 hour (if you can wait, but it’s not essential. Sprinkle with coarse salt, a splash more oil and some fresh tomatoes, onion & balsamic. Bake at gas 6 for 25-30 mins.

Olive & onion

500g strong flour (or a mix of flours)
1/2 tablespoon fine sea salt
1 x 7g sachets of dried fast action yeast
1/2 tablespoon sugar
3 tablespoons extra virgin olive oil
handful of chopped mixed olives
1 tbsp dried minced onion
325ml lukewarm water

To top
chopped mixed olives
sliced onion

Mix the main ingredients together then allow to prove for 1/2 hour. Knock back the dough then spread out onto a flat baking tray. Use your fingers to poke ‘divots’ all over the bread. Prove for another 1/2 hour (if you can wait, but it’s not essential. Sprinkle with coarse salt, a splash more oil and some more olives & sliced onion. Bake at gas 6 for 25-30 mins.

Rosemary and garlic

500g strong flour (or a mix of flours)
1/2 tablespoon fine sea salt
1 x 7g sachets of dried fast action yeast
1/2 tablespoon sugar
3 tablespoons extra virgin olive oil
handful of chopped fresh rosemary
1 clove garlic, crushed
325ml lukewarm water

To top
chopped rosemary

Mix the main ingredients together then allow to prove for 1/2 hour. Knock back the dough then spread out onto a flat baking tray. Use your fingers to poke ‘divots’ all over the bread. Prove for another 1/2 hour (if you can wait, but it’s not essential. Sprinkle with coarse salt, a splash more oil and some more freshly chopped rosemary. Bake at gas 6 for 25-30 mins.

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