Make sure that your oven is roughly set up to the cooking technique setting as below. See separate sheet for different cooking technique setting set ups.

This is a great fresh bread recipe for sharing with friends and family. Simply place in your wood fired oven and when cooked serve as an accompaniment to any meal ...fantastico..
PRINT OFF RECIPE FOR FOCACCIA BREAD HERE
(opens as a PDF in a separate window which can then be saved as a file or printed off)


Ingredients:
* 1½ tsp active dry Yeast or 2 tsp of fresh Yeast
* ½ pint of Luke warm water.
* 500 g Strong white bread flour - more needed for dusting
* 1½ tsp table salt.
* 4 tbsp of Extra Virgin Olive Oil - more needed for greasing and topping
* 2 tsp Coarse Sea Salt

**Optional sprigs of Rosemary, Sage or Pitted Olives for topping

Cooking technique setting: Baking Technique

Method:
Add the yeast to the tepid water. DO NOT STIR, but leave for a few minutes to dissolve.

In a mixing bowl combine the flour and table salt.
Make a well in the centre of the bowl and add the oil. Then add the yeast slowly.
Stir in until a smooth and sticky consistency is achieved.
Knead the dough on a floured surface for 10 minutes, adding in flour if you need to.
The dough should now be smooth and non-sticky. It should not stick to your hands.
Oil a large mixing bowl (large enough for the dough to rise) and place the dough into it.
Cover with cling film for 1½ hours and place in a mildly warm environment, allowing the dough to rise.
Generously Oil a large flat pan and lay out the dough into it, kneading and stretching it to fit the pan.
Cover with a damp tea towel and allow to rest and rise further for 25 minutes.
Systematically press your fingertips deep into the dough to make dimples, cover again and leave to rest and rise for another 30 minutes.


Toppings:
Liberally, sprinkle Sea salt and Olive oil over the Focaccia bread.

Alternatively you can push small sprigs of Rosemary into the dough mix, or add sage or pitted olives to the kneading process for a totally different flavour.

Place in your wood fired pizza oven for 35 - 45 minutes or until the Focaccia is crusty on top and cooked through.

To stop the top browning too quickly, cover with foil.


Serve and enjoy