The famous foccaccia...

This week as well as having some talented students making some sweet summer bags, including my first class for children, I've cracked out the famous focaccia bread again!

Firstly take a look at the beauties that the kids made in record time:

Don't they look pretty blowing in the breeze on the washing line? 

 

 

 

 

 

 

And, of course, the adults later in the week didn't do too badly with an array of brightly coloured bags and matching accessories:

 Sometimes I think the students are more excited about making fabric flowers and hair clips than the actual bags. To be honest I dont blame them, when you see how easy it is you want to make a different one to match every outfit in your wardrobe. I already have done! And the little girls were well on their way...the studio was a riot of bows, flowers, stars and all sorts. 

And so to the focaccia...

This badboy has been stacking up the compliments since I first made it so I though due to public demand I would share the recipe. Like the flowers, its ridiculously easy and although it wont go with your outfits, it will make your dinner/lunch table a prettier place!

You need: 

450gr white flour

275ml warm water

25ml olive oil plus extra for sprinkling

1 teaspoon dried yeast

1 teaspoon salt plus extra for sprinkling

Rosemary (i used fresh from the garden, but i guess dried would work too but not as yummy)

What you do: 

Mix the flour, salt and yeast together and make a hole in the centre. Pour the water and olive oil (mixed) into the hole slowly, mixing as you go. Mix all together and then turn onto work surface and knead until soft and elastic. Kneading until you get right consistency takes a little bit of practice. The dough should be springy and soft and smell like bread.

Put the dough back into the bowl and cover with a plastic bag. Leave it somewhere warm until it rises, for about an hour. Then transfer it to a greased baking tray/tin and flatten it down until it is about 2cm high. The dough should be airy and when you do this some of the air should come out. Press your thumbs into the dough to make small indentations in it. Leave it here under the plastic bag again for another 45mins (I put the oven on low and leave it on top so it is nice and warm).

Brush with a little olive oil and bake in oven (235c) for ten minutes. Remove from oven and mix about a tablespoon or more olive oil with water and salt and then brush generously over almost cooked loaf. Bake for another 5 minutes or until bottom is golden and bread is soft inside and crispy on outside. 

Sprinkle rosemary over the top and serve when warm. 

Another idea is to fry onions until they are really soft and then add them at the end instead of olive oil. Yummy!  

Classes this week (18th July):

Absolute Beginner: Monday and Wednesay 6-8.30pm

Bag making: Tuesday and Thursday 6-9.30pm

Absolute Beginner: Sunday 12-5pm