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Pierce's Foccaccia with Olives and Capers

1lb. 5oz. Strong Flour
1 pkt. Yeast
Pinch Salt
1 tbs. coarsly chopped Black Olives
1 tsp. Chopped Capers
10 oz. warm water
2 tbs. Olive Oil
Maldon Sea Salt for Top

Put flour yeast and salt into Magimix with plastic mixer and mix together.
Add Olives and Capers and pulse.
Add water and oil and mix (quickly) to a dough.
Tip out on to a floured board and knead briefly just to bind.
Press into a well oiled swiss roll tin and leave for one hour in a warm place to rise.
Press dimples into the top with a finger, paint with olive oil and sprinkle over Maldon salt.
Bake at Gas 5 190 C 375 F for 15 mts and then take out of oven and slip out of the tin and put in again for 4 to 5 mts to crisp the base.
Cool on a rack.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef