I Love My Bread Machine by Anne Sheasby

Author:Anne Sheasby
Language: eng
Format: epub
Tags: I Love My Bread Machine
ISBN: 9781848993174
Publisher: Watkins Media
Published: 2017-08-02T04:00:00+00:00

SUN-DRIED TOMATO & OLIVE FOCACCIA

PREPARATION TIME 20 minutes, plus mixing & kneading time in bread machine, plus rising

COOKING TIME 20–25 minutes

MAKES 1 loaf (serves 6–8)

300ml/10½ fl oz/11⁄4 cups water

3 tbsp olive oil, plus extra for drizzling

500g/1lb 2oz/3½ cups strong white flour

1 tsp salt

1 tsp granulated sugar

1 tsp fast-action dried yeast/instant dry yeast

55g/2oz/½ cup sun-dried tomatoes in oil

(drained weight), patted dry and chopped

55g/2oz/⅓ cup pitted black olives

(drained weight), chopped

coarse sea salt, for sprinkling

Pour the water into the bread pan, then add the oil. Sprinkle over the flour, covering the liquid completely. Place the salt and sugar in separate corners of the pan. Make a small indent in the centre of the flour and add the yeast. Close the lid, set the machine to “Basic Raisin Dough” (or equivalent), or “Dough”, and press Start.

Add the tomatoes and olives when the machine

MAKES a sound (beeps) to add extra ingredients during the kneading cycle (or add 5 minutes before the end of the kneading cycle).

Meanwhile, grease or flour a baking sheet and set aside. When the dough is ready, remove it from the machine, knock it back on a lightly floured surface, then roll out the dough to form a large, flat oval about 2.5cm/1in thick. Place on the baking sheet, cover and leave to rise in a warm place until doubled in size.

Preheat the oven to 200°C/400°F/gas 6. Using your fingertips, make deep dimples all over the surface of the dough. Drizzle with oil and sprinkle with sea salt.

Bake for 20–25 minutes, or until cooked and golden. Transfer to a wire rack to cool. Serve warm or cold in chunks or slices.

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