Inspired by Richard Buckley's wonderful artichoke soup recipe, here is my version of his focaccia. This will make more bread than you need for the soup recipe, but I am sure it will disappear quickly! Why not add some roasted vegetables on top for a delicious alternative bread?
50 grolive or rapeseed oilplus extra for drizzling
10gr fresh yeast
20grmixed chopped herbs
200grSelection of roasted vegetables, eg peppers and tomatoesOptional
Weigh your ingredients. The temperature of your water should be approximately 20C.
In the bowl of a stand mixer, add the flour, oil, fresh yeast and half the mixed herbs. Mix together roughly and allow to stand for 1/2 hour to autolyse (pre soak)
Add the salt, then mix together on a low speed for 3 minutes, then increase the speed to medium for a further 3 minutes or until the dough comes away from the bowl cleanly.
Cover and allow to prove in a place away from drafts for 1 hour.
Pre-heat your oven to 200 C
Roll out the dough thickly 2-3 cm and place in the greased tray. Brush with oil. Make indentations evenly over the dough and sprinkle the remaining herbs into the holes. Add the roasted vegetables if using.
Allow to rest a further 45 minutes before baking.
Lightly spray water into the oven, place the tray and bake for approximately 25 minutes until risen and golden brown.
Take out of the oven and brush liberally with olive oil. Let it cool.