Ingredients
Foccaccia
510g bread flour
10g maldon salt
8g bread yeast
2 tbsp olive oil plus extra for prooving
450g water
Topping ideas
The Versatile One, potato, red onion and dill (pictured)
The Moreish One, baby plum tomatoes, coriander
The Dinner-done One, shaved courgette, aubergine and olives
Preparation
Mix all ingredients together to form a wet smooth batter.
Drizzle with olive oil and lightly press the dough to ensure it is completely covered.
Place, covered, in the fridge overnight or for up to 18 hours.
Line a large high sided baking tray or cake tin with baking paper and drizzle with a few good glugs of olive oil.
Remove the dough from the fridge and tip into the tray.
Leave to rise for 4-5 hours. It will be nice and bubbly when it is ready.
Preheat the oven to 210C.
Dimple the dough with your fingers and then it is ready for your toppings. I put dollops of Miam into the dimples and layer with the vegetables so the flavour is dispersed throughout the bread.
Bake for 25-30 minutes until golden brown.
Cool for 10 minutes before slicing.