By Mrs Tombs (Catering Manager)

With spring firmly in the air and our launch of our summer term Grab and Go offering in the Dining Room, I wanted to share a super easy bread recipe for focaccia, Not only is this bread easy to make it's wonderful for using any leftover veggies you might have to pop on top to add a different flavour. 

Focaccia sandwiches will be featured on our Summer Grab and Go offering on a Wednesday. A very tasty alternative to classic sandwich bread.

Ingredients:

• 500g strong bread flour, plus extra for dusting
• 7g dried fast-action yeast
• 2 tsp fine sea salt
• 5 tbsp olive oil, plus extra for the tin and to serve
• 1 tsp flaky sea salt
• ¼ small bunch of rosemary, sprigs picked

Method:

1. Tip the flour into a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other, then mix everything together. Separating the yeast and salt before mixing prevents the salt from killing the yeast.
2. Make a well in the centre of the flour and add 2 tbsp of olive oil, then gradually pour in 350-400ml of lukewarm water until you have a slightly sticky dough (you may not need all the water).
3. Lightly flour the work surface and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 minutes, until the dough is soft and less sticky.
4. Place the dough into a clean bowl, cover with a tea towel, and leave in a warm place to prove for about 1 hour, or until doubled in size.
5. Oil a shallow rectangular tin (about 25 x 35cm). Tip the dough onto the work surface and stretch it gently to fill the tin. Cover with a tea towel and leave to prove again for 35-45 minutes.
6. Preheat your oven to 220°C (200°C fan). Press your fingers into the dough to make dimples. Mix 1½ tbsp olive oil with 1 tbsp water and the flaky salt, then drizzle it over the dough. Push the rosemary sprigs into the dimples.
7. Bake for 20 minutes, until golden. While the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold.
8. For extra flavour, top with olives, cheese, or leftover vegetables when adding the rosemary. This bread also makes a delicious sandwich base or an easy grab-and-go snack on its own.