b'Fantastic FOCACCIASERVES 4-6TWO LESSONSThis is a flat oven-baked Italian breadand its absolutely delicious. Try topping with rosemary, olives and sun dried tomatoes.VINGREDIENTS METHOD 250g strong bread flour 1.Preheat oven to 210C/gas mark 7 25g extra for kneading and grease an oven proof tray. T A S T I C N O C A C C I F A A F 150ml water hand hot water 2.Sift the strong flour into a large mixing25ml of olive oil or bowl, add salt and yeast. Mix well.vegetable oil3.Measure 150ml of warm water in a5g salt measuring jug and add 50ml olive oil.7g or 1 sachet dried yeast 4.Make a well in the bowl and add theAdditional sea salt and water and oil, a little at a time, and mix olive oil to drizzle over until the dough forms a soft and elastic after cooking ball and comes away clean from the sides of the bowl.Choose your favourite5.Knead the dough for 5-8 minutes on a toppings from: lightly floured surface until the glutenSliced red onion has developed and the dough is smooth.Sun dried or cherry6.Shape the dough out to a circle and tomatoesallow to prove for 15 minutes until itBlack or green olives doubles in size. Mozzarella cheese 7.Push your fingers into the dough at a Fresh or dried rosemary 45 degree angle making indentationsor basil on the top of the dough.8.Decorate with chosen toppings. Drizzle lightly with olive oil.9.Bake in the oven for 15-18 minutesNUTRITION until golden brown, tap gently and ifthe bread is firm and sounds hollowMARKS UP Carbohydrate its cooked. Leave to cool. Energy10. Drizzle with a little olive oil and top off TRY SHAPING YOUR FOCACCIA INTO A PLAIT,Vitamin B, C with sea salt and fresh herbs.OR ADDING ITALIANHERBS OR CHOPPEDFatCHILLI TO YOUR DOUGH BEFORE COOKING.'