FOCACCIA BY NAZRINA JOOSUB
Ingredients 300ml warm water 1 pkt purple anchor yeast 500g flour 2 tsp salt 3 tbsp olive oil, plus extra for greasing 1/2 tsp black pepper 1/4 tsp origanum
Preparation method Pour the warm water into a small bowl. Add the yeast and blend using your fingers. Leave the yeast for five minutes to soften and dissolve. Mix the flour and salt together in a large mixing bowl. Make a well in the centre of the flour and salt mixture. Pour the blended yeast and water into the well along with the olive oil. Mix thoroughly until a sticky dough is formed. Transfer the dough onto a floured surface if you haven't already. Gather any stray pieces. Knead the dough for about 10 minutes, adding a little extra flour if necessary, until smooth and elastic and the dough no longer sticks to your hand. To see if it is ready, you can carry out the stretch test: pull off a piece of dough; it should be elastic enough not to break quickly when stretched out. Divide dough into approximately 10 balls. Can be frozen & used to make focaccia & pizzas.
Roll out into a thin round shape. Drizzle extra virgin olive oil. Sprinkle grated mozzarella cheese if you want a cheese focaccia. Add: 1 thinly sliced green chillie 1 clove garlic finely chopped Freshly chopped dhania Olives Bake in a preheated oven on 200 until golden brown. (Nazrina Joosub)