Sunday Lunch Focaccia

Being somewhat American and mostly vegetarian, traditional English Sunday Lunch is not really something I’ve ever done. We’re more of a crack open a tin of soup, some bread, cheese, salad sort of family. Which is sort of a shame. I think I could probably use a few more roast potatoes in my life. Maybe the odd yorkshire here and there.


But it doesn’t mean we don’t value the whole ritual of Sunday Lunch. It’s still nice to sit down, as a family, and enjoy some good food, chicken or no chicken.


This is perfect bread for Sunday soup. Warm, soft, really tasty, what’s not to love?!


Olive Oil Focaccia 

recipe adapted from Paul Hollywood’s on the BBC (find it here)

250g strong white bread flour

1 1/2 teaspoons salt

1 sachet dried easy blend yeast

200ml cold water

olive oil for drizzling

a few cloves of garlic

sea salt

Put the flour, salt, yeast and 150 ml of the water in a bowl. Mix together using a wooden spoon or your hands to form a dough, then knead with your hands for five minutes. Gradually add the remaining water. It will be quite a wet dough, but don’t worry! That’s exactly what you want!

Keep kneading by stretching  the dough and folding into the centre for another five minutes, then tip the dough onto the counter and keep kneading for five more minutes.

Put it back in the bowl and let it rise until it has doubled in size.


Once it has risen, tip it onto a greased baking sheet. Flatten it and push it into the corners, then let it rise again for an hour.


Preheat the oven to 220 degrees and finely slice the cloves of garlic. Once it has risen, push your fingers into the dough to make little indents. Drizzle with olive oil, the slices of garlic and a good pinch of sea salt.


Bake for 20 minutes. Enjoy straight from the oven.




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