If you have not tried your hand at making bread, this Italian-style classic is a great place to start. Master the base, then turn it into edible art with a floral design made from edible flowers and vegetables. This masterpiece was done by Zara, first time too!
1 1/4 cups (310ml) warm Water
1 teaspoon Castor Sugar
2 teaspoon (1 sachet/7g) dried Yeast
3 cups (450g) plain Flour
1 teaspoon Salt
1/3 cup (80ml) extra virgin Olive Oil
2 Spring Onions, ends trimmed
1/2 Red Onion, thinly sliced
200g mixed Cherry Tomatoes, halved
Chives, to decorate
- Combine water, sugar and yeast in a jug. Set aside for 5 minutes or until mixture is frothy.
- Combine flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture and olive oil and stir until mixture comes together.
- Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Place in a large oiled bowl and cover with plastic wrap. Place in a warm, draught-free place for 1 hour or until dough doubles in size.
- Preheat oven to 200°C. Punch down the dough. Turn onto a lightly floured surface. Knead until smooth. Grease a 25cm x 35cm baking tray. Use a rolling pin to roll out the dough to a 25cm x 35cm rectangle. Transfer to the prepared tray. Use the end of a wooden spoon to make ‘dimples’ all over the surface of the dough.
- Decorate with spring onion, red onion, tomato and chives to make flowers and stems. Brush with olive oil. Season with sea salt flakes. Set aside in a warm place for 15 minutes to rise slightly.
- Bake for 10 minutes. Reduce oven to 180°C. Bake for 20 minutes or until focaccia is light golden and cooked through. Cool slightly.
- Serve warm or at room temperature.