… to continue where I left off from my previous post (Skewered Prawns with Zataar, Cumin and Red Chilli) I’ll move on to part 2 of my dinner…
A Feta and Olive Herb Focaccia…
I spread out the dough a bit thinner than I normally would (do take a look at my earlier post on Cheesy Herbed Focaccia with Sun-dried Tomatoes) and I spritzed the oven with water just to get that crusty finish to the top and sides of the bread.
Look at these plump olives… delicious!
Here’s a list of ingredients for the focaccia –
3 cups A.P. Flour
12gms fresh yeast
1 teaspoon sugar
1 cup + 2 tablespoons tepid water
1 teaspoon salt
1 tablespoon (+ extra for sprinkling over the focaccia b4 baking) dried parsley
1 tablespoon dried oregano
1/4 cup olive oil (+ extra for lining the bowl and brushing over the top of the focaccia)
3/4 cup chopped olives
3/4 cup feta (cubed)
pinch of sea salt (for sprinkling over the focaccia… not too much as the olives and feta are both salty… you can omit the salt too coz it’s not necessary in this recipe. But I love salt… and I have low blood pressure, so salt is often my best friend.)
Prepare the yeast the usual way (I used fresh yeast) … water, sugar and leave it for 15 minutes till it gets nice n foamy.
In a separate bowl sift the flour and add salt and the dried herbs. Mix it with the yeast, adding the 1/4 cup of olive oil and knead to form a soft dough. Leave the dough to prove for about 2 hours then knock back and knead again, dividing the dough into half. Using your hands shape the focaccia into the basic shape you like before transferring it onto a parchment lined baking tray. I made one oblong, one rectangular focaccia and a mini focaccia (I call it the baker’s wage :-)). Then using your fingertips punch and jab the dough to give it its dimpled look.
Generously sprinkle on the olives and dot the focaccia with feta, before leaving it to prove for another 1 1/2 hour, covered with a towel. Once the focaccia has risen, brush the top with olive oil, and sprinkle on some dried parsley and whole sea salt (optional).
Allow the focaccia to cool completely on a wire rack before slicing into it. I used a pizza cutter and we ate almost an entire focaccia right then and there… dipping it into some extra virgin olive oil mixed with a combination of zataar, parsley, oregano and whole salt. I should send this over to YeastSpotting…