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Neptune Focaccia with Olives and Capers

600g (1lb. 5oz.) Strong White Flour
1x 7g Sachet. Yeast
1 teaspoon Salt
2 tbs. coarsly chopped Black Olives
2 tsp. Chopped Capers
300ml (10 oz.) warm water
5 tbs. Olive Oil
Maldon Sea Salt for Top.

Mix together the flour,salt and dried yeast.
Add Olives and Capers the 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 5 mts to crisp the base.Cool on a rack .

May 25, 2009 11:54 AM | 0 Comments
  Martin Dwyer
Consultant Chef