Focaccia without Yeast
Serves 8
Prep Time 10 mins
Cooking 30 mins
Level low
Ingredients
- 450g Self Raising Flour
- 1 teaspoon Bicarbonate of soda
- 1 teaspoon Sea Salt
- 400ml Plain Yogurt
- 2 tablespoons Savina olive oil plus extra to brush after baking
- 100g Mayor Sliced Olives
- 50g Mayor Capers
- Savina Pizza seasoning
- Savina anchovies
- 3 large Tomatoes
Preheat the oven to 200C. Brush a baking tray lightly with olive oil. Sieve the flour twice into a large bowl, add the bicarbonate of soda and olive oil .Make a well in the centre and pour in the yogurt. Keep your hand stiff and your fingers spread out like a claw and start to mix the yogurt into the flour using a slow and firm circular motion. Keep mixing like this until you have soft dough. Do not knead or rub in but very gently bring it together. Transfer the dough into an oiled baking dish and spread it out by tapping it gently with your fingers. Brush the top with some more olive oil. Make dimples all over on the surface of the dough with your fingertips or use the end of a wooden spoon. Push a small piece of olive, caper, tomato and herbs into each dimple. Then drizzle over the rest of the olive oil and spread with a brush. Bake in the oven for 20 minutes at 220 C until the bread is golden on the top and bottom, then reduce the heat to 200 and leave for another 10 minutes. Remove the focaccia from the oven and while it is still hot, brush with a little more olive oil over the top and allow to cool slightly before cutting and serving.
Recipe by Lea Hogg
