About this recipe: This light Italian flat bread is prepared from a soft dough enriched with olive oil. Extra olive oil is traditionally sprinkled over the dough before baking – sometimes in generous quantities – but this recipe uses just enough to give a good texture and flavour. Focaccia makes an ideal accompaniment to Italian meats, cheeses and salads.
Olive oil is high in monounsaturated fat, which may help to lower blood cholesterol levels. * Although focaccia has slightly more fat than other types of bread, it has a moist texture and so can be eaten plain, without spreading with butter or other fat.
To make individual focaccia, divide the dough into 8 portions. Press each portion out into a round about 10 cm (4 in) in diameter. These small breads will rise in 30–45 minutes and bake in 10–15 minutes. * A variety of ingredients can be sprinkled over the focaccia before baking. Try fennel or dill seeds, chopped fresh or dried oregano, finely chopped onion and/or garlic, or chopped black or green olives. * For olive focaccia, stone and chop 8 black olives and add to the dough with the olive oil and water. Sprinkle 1 tsp finely chopped fresh rosemary over the focaccia before making the dents on the surface with your fingers. * For thyme and garlic focaccia, add 1 tbsp chopped fresh thyme to the dough with the oil and water, and sprinkle over 2 finely chopped garlic cloves before making the dents. *For sun-dried tomato focaccia, add 4 finely chopped sun-dried tomatoes to the dough with the oil and water. Before serving, sprinkle with some shredded fresh basil.
Wonderfully simple recipe for very tasty bread. If it's your first time making, check out the other varieties you can try at the end of the recipe. I made individual ones today, 2 each of plain, garlic & rosemary, tomato (thinly sliced and put on before baking) & basil and lastly chives. - 14 Oct 2012