Foccaccia Bread

As made often for Christchurch Vegetarian Centre Committee Meeting meals by Co-ordinator Yolanda Soryl

1 ½ cups of warm water

4 cups of flour

2 TB sugar

1 tsp salt

2 TB yeast

2 TB oil

Mix in a small bowl the water, sugar and yeast. Place in a warm place until the mixture has a floppy consistency. In a large bowl mix flour salt and oil together. Make a well in the dry ingredients add the wet ingredients. Mix into a dough. Add water or flour if needed. Knead on a floured board for approximately five minutes. Let the dough stand for 30 minutes. Press dough out to 4cm thick, brush with olive oil and sprinkle 2 cloves of chopped garlic, rock salt and herbs on top. Bake at 220-260C for 10-15 minutes. NB. change the topping to suit tastes try tomatoes, olives, chopped onion etc. This recipe is also great to use as pizza bases, after letting the dough stand dived the mixture into two round bases and add toppings of your choice then cook (the bases don’t need to precook).

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