The document provides a recipe for focaccia bread. It lists the ingredients as strong white flour, salt, olive oil, warm water, fresh yeast, and caster sugar. It then details the method of sieving the dry ingredients and adding the wet ingredients to form a dough, kneading the dough for 10 minutes, shaping it into a ball to rise for at least an hour, rolling it out and adding olives and rosemary, allowing it to rise further before baking at 220C for up to 30 minutes. Tips are given that a little fat in bread extends its shelf life.

1. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
Recipe
Sheet
Title:
Focaccia
Bread
Recipe
• 225g
strong
white
flour
• ½
teaspoon
of
salt
• 1
tablespoon
of
olive
oil
• 160ml
warm
water
• 15g
fresh
yeast
(7g
fresh
yeast)
• Pinch
of
caster
sugar
• Black
olives
• Sprigs
of
rosemary
Method
• Sieve
the
flour,
add
the
salt,
sugar
and
dried
yeast.
• Add
the
water
and
olive
oil.
• Mix
into
a
slightly
sticky
dough
and
knead
for
10
minutes.
• Shape
the
dough
into
a
ball
and
add
to
an
oiled
bowl
–
cover
with
oiled
cling
film
and
leave
to
prove
(at
least
1
hour
/
doubled
in
size).
• Knock
back.
• Roll
out
to
the
shape
of
a
snow
shoe,
use
your
fingers
to
indent
along
the
surface
–
add
olives
and
sprigs
of
rosemary.
Drizzle
with
olive
oil
and
sea
salt.
• Allow
to
rise
for
a
further
20-­‐
30mins.
• Bake
at
220c
for
up
to
30
mins
–
check
after
15
mins.
• Put
on
cooling
rack
for
5
minutes
and
then
serve.

2. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
Tips
• A
little
fat
in
bread
(such
as
olive
oil)
extends
its
shelf
life.