Vegan Banana, Coconut and Raspberry Bread (ok, cake!!)

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Yes, let’s be honest here. When I say “bread”, I mean cake. I am not quite sure how this kind of preparation got its deceiving name from, but the fact of the matter is, it’s got sugar, therefor it must be cake! This particular loaf happens to be vegan. I would like to say it is because I have resolved to be ethical and just this year, but really, it has to do with the lack of eggs and dairy in my fridge when the craving for baking hit me the other day. However vegan this cake may be, I dare you all to try it, vegan or not, and tell me the difference! Did I mention it’s a one-bowl/no fancy equipment wonder and the batter comes together in a matter of minutes? You are welcome. xxx

INGREDIENTS, serve 8-10

2 soft bananas, peeled and mashed with a fork

1 cup of shredded coconut

1-1/2 cup of self-raising flour (you can also use Gluten free self raising flour)

3/4 cup caster sugar (super fine sugar)

1 cup almond milk

zest and juice of 1 lime

1 cup of raspberries

METHOD

  1. Preheat your oven to 170 C, 340 F
  2. Line a loaf tin with baking paper.
  3. Mix mashed bananas, milk, flour, sugar and shredded coconut together until a batter forms. Add lime zest and juice and mix though. Add 3/4 cup of raspberries in the mix and stir gently. Pour the batter into the tin.
  4. Dot the top with the remaining berries.
  5. Bake for 30-35 minutes or until golden and cooked though. Cool on a rack before slicing

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Santa’s Cinnamon Cookie

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Christmas eve is finally here! How many of us have been longing for this day to arrive, each passing hour accented by the scent of vanilla cookies baking, the surprise in opening a new window of our advent calendar, and that manic joy of wrapping a bottomless pit of presents whilst humming carols? My advise, from a Christmas celebration enthusiast to you, is to shameless enjoy this magical time, indulge, give, share and receive with glee, it is only once a year after all. And, of course, make sure you leave a good supply of home-made cookies for the Old Fella himself! Word has it that he is an avid consumer of cinnamon cookies, and so these russet, spiced beauties await his arrival…

And so do I.

Merry Christmas to all! xxx

INGREDIENTS, makes 12-16

100 gr (3/4 cups) icing sugar, plus more for dusting

150 gr (2/3 cups) of soft butter

150 gr (1 cup and 1/3) of self raising flour, 100 gr (3/4 cup) of plain flour

1 teaspoon of vanilla extract or paste

1 tablespoons of ground cinnamon

1-2 tablespoon of milk (optional)

cinnamon sugar for dusting on top

HOW TO

1. Work the icing sugar and butter together until creamy and smooth (you can do it by hand or using a standing mixer)

2. When the mixture is creamy, add the flour, 1 table-spoon of corn starch, a teaspoon of vanilla paste and the cinnamon. If the dough is too dry, add 1-2 tablespoon of milk.

3. The cookie dough will look and feel sticky. Use a spatula to scrape it onto a sheet of baking paper. Roll it up in the shape of a sausage and place in the fridge for at least 30 minutes, preferably overnight.

4. Once it’s rested and feels firm, slice it up into  1/2 cm rounds and  put them back in the fridge for 10 minutes.

5. Bake at 170 C, 340 F,  for about 15 minutes, or until the edges start to color. Cool at room temperature. Dust with cinnamon sugar and and serve with a tall glass of milk and a note to Santa…

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Panettone

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Panettone is the ultimate Italian Christmas enriched bread. It’s more than a cake or a brioche, it is a piece of our culinary history and no Italian would dream of not slicing into this delectable treat at Christmas time. However it has to be sad, most Italians buy Panettone from reputable bakeries or pasticceria, the reason being that is it mind-blowingly laborious to make. But, you know me, the baking addict, no challenge is too scary for this fearless baker!

I don’t mean to write this to discourage you from trying, but I do feel it is important to issue a warning with the release of this recipe: it is for advanced bakers only, those who understand gluten, how the bonds develop and how butter, eggs and sugar work together to create a rich dough. Also, for those who own a sturdy standing mixer!

For this reason, I have not translated my measurements in cups or oz, as I only ever work in grams and ml when it comes to this creation, and I would hate for things to get lost in translation.

Christmas is 4 sleeps away… are you ready for the challenge?

Step 1 – making the ferment

1 x 7 g sachet dried yeast

3 tablespoons lukewarm water

4 tablespoons plain flour

grated zest of 1 mandarin

Dissolve the yeast in the water and stand for 5 minutes. Add the flour and mandarin zest and mix well. Rest the soft dough at room temperature, well covered with a tea towel, for 11/2– 2 hours or until it looks bubbly and it has doubled in size.

Step 2 – Building the dough

the ferment from step 1

150 ml water, at room temperature

100 g plain flour

Work the ferment with the water, then mix in the flour with your hands or a wooden spoon until combined. Cover with a tea towel and rest at room temperature for 1 hour.

Step 3 – Building the dough

the dough from step 2

2 tablespoons caster sugar

90 g plain flour

80 g softened unsalted butter

If you have a stand mixer, you might want to get it out now. The next two stages require a lot of strong kneading and I would never attempt this by hand. Mix the dough from step 2 with the sugar, then add the flour and knead on low speed for 5 minutes. Add the butter and knead for a further 2 minutes. Cover the bowl with a tea towel and rest at room temperature for 1 1/2 hours or until it has doubled in size.

Step 4 – Building the dough with the addition of flavourings

the dough from step 3

100 g mixed sultanas, currants and raisins

1/2 cup (125 ml) water

3 tablespoons rum

290/320 g plain flour (according to the size of your eggs. Start with 290 gr, then add more if needed)

100 g sugar

2 teaspoons vanilla extract

2 tablespoons honey

60 g softened butter, cut into cubes

3 eggs

grated zest of 1 orange

grated zest of 1 mandarin

80 g mixed candied peel, mixed with 1 tablespoon plain flour (to stop them dropping to the bottom of the cake)

Soak the sultanas, currants and raisins in the water and rum for 1 hour. Drain, discarding the soaking liquid.

Add 290 g flour to the rested dough and knead on low speed for 1 minute, then add the sugar, vanilla and honey and knead for a further 3–4 minutes. Add the butter, a little at a time, until well incorporated, then add the eggs, one at a time, kneading all the while. Don’t panic if the dough looks really wet at this stage – the constant kneading will make it come together. Knead in the mixer for a further 15–20 minutes (see why you’d never this by hand?) or until it looks transparent if stretched. If it struggles to come together as it is too wet, add the remaining flour, a little a time, until the dough is smooth and soft, but not sticky.

Add the grated zest, mixed peel and soaked sultanas, currants and raisins, and gently mix to incorporate them into the dough.

Tip the dough onto your cooking bench, then fold it into three and onto itself to shape a ball. Put it in an oiled bowl, cover with a tea towel and rest for 1 hour.

Place the dough on a floured surface and stretch it gently with floured hands to form a rectangle and fold it into three. Shape it back into a ball and rest it in the oiled bowl, covered, until it has doubled in size, approximately 2–3 hours.

Stretch and fold the dough one last time, then put it into the mould or tin you wish to bake it in. I order my supply of panettone moulds online, but you can also use a round cake tin. Grease it and flour the tin and line the sides with a 10–12 cm tall collar of baking paper. Place the mould or tin in the fridge, well tucked under a tea towel. Alternatively, put the tin in a plastic bag and put the whole bag in the fridge to prove. I often do this with bread too – it’s like a homemade proving cell!

Step 5 – Scoring and baking (finally!)
The dough, well risen in its mould
20 g softened unsalted butter

Confidence! You are nearly there …

Preheat your oven to 200°C (180°C fan-forced).

Take the panettone out of the fridge. Using a sharp knife or a razor blade, gently score the top in an X-shaped pattern. Be very careful not to score too deeply or you will risk deflating the dough! With the aid of your blade, lift up four flaps and place a teaspoon of butter under each. Close the flaps.

If this method scares you, simply slash a large X on the top and place a large knob of butter in the middle. The outcome will be just as good.

Step 6 – Cooling

Gently transfer the panettone to your oven and bake for 45–55 minutes or until evenly risen and the colour of dark caramel. A wooden skewer inserted in the centre should come out moist, but not doughy. If it looks like it’s browning too fast, cover it with baking paper, but keep in mind that the crust is supposed to be quite dark.

Take the panettone out of the oven. If using a metal tin, let the bread cool completely in the pan before slicing and serving.

If using a panettone mould, pierce two long metal skewers or knitting needles all the way through the panettone and through the paper. Hang the panettone upside-down over a large stockpot or between two objects of equal height.  Cool it for a minimum of 6 hours.

Although a bit finicky, drying and cooling your panettone this way will ensure it keeps its dome-shaped beauty and the roof will not collapse. You have come this far, you might as well go the full distance!

Panettone will keep fresh for 1-2 days and will still be delicious toasted and dusted with icing sugar after 4–5 days. It also freezes well and can be used as a base for bread and butter pudding, tiramisu and trifle.

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Merry Christmas!

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Christmas Marbled Ciambella

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5 more sleeps… If the Christmas spirit is abundant in your house as it is in mine, you are probably busy in the kitchen baking cookies, getting high on ginger and nutmeg and humming carols on repeat.

It is no mystery that this is a time of the year I cherish and hold dear. I believe in the magic of Christmas, in the mystical power of the nativity story and I am known to spot Santa’s elves in every corner, helping the old fella compiling his “naughty or nice list”.

I do know for a fact that a sure way to fast track a prime spot in the “nice” list is by baking Christmas treats, so if you need inspiration, this cake is for you. It’s a rich Italian ciambella (bundt cake) infused with the classic spices that characterize baked good this time of the year, and is sure to be a hit amongst humans and elves alike…

INGREDIENTS

5 eggs

1+1/4 cup of brown sugar

3 tablespoons of thick Greek Yogurt

70 ml of olive oil or grape seed oil

1+1/2 cup of self raising flour (or all purpose flour mixed with 1 tablespoon of baking powder)

3/4 almond meal (ground almonds)

1/4 cup of milk

1 tablespoon of ground cinnamon

1 tablespoon of allspice

1 teaspoon of mace

1-1/2 tablespoons of Dutch cocoa powder

1/2 teaspoon of ground nutmeg

2 tablespoons of Frangelico or Marsala Wine

METHOD

Preheat your oven to 170 C/340 F and grease a flour a bundt tin.

Beat the eggs with sugar until pale and fluffy. Add oil and yogurt and mix well. Add flour, almond meal, spices and milk and mix to combine. Divide the batter into two bowls. Mix one with the cocoa and Frangelico (or Marsala).

Pour the pale batter in the tin, then pour in the cocoa one and use a chopstick to swirl it though. Bake for 35-40 minutes or until  skewer comes out clean if inserted into the centre of the cake. Cool in the tin completely before turning out.

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Merry Christmas!

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

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Cornetti (Italian Croissants)

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For those of you who have travelled to Italy this is old news: we love a sweet breakfast. We also love a fast breakfast. Often standing by the counter of a busy bar after we have elbowed our way to the front line, where we are inevitably seduced by an array of sweet offerings. From Crostatine (mini tarts), bomboloni (donuts) to our one true love, the Cornetto, an Italian version of the famous French croissant. And if you think that standing by a busy counter to sample such treat defies the purpose or having the treat in the first place, think again! We don’t need to savor it. In fact we Italians devour it with gusto, especially once we have decisively dunked it into our espresso or cappuccino (no soy lattes or frapuccinos where I come from…). Although I am a fierce admirer (and consumer) of the French croissant,  with its buttery, flaky layers of pastry, my loyalty lies with the denser, richer Italian version. A masterful combination of brioche pastry laminated with butter and shaped into perfect crescents. Yes, you get the flaky, buttery layers as well as a sweeter, more perfumed dough that will make all your resolution crumble at the mere sight of it. Arguably these babies are a bit of a labour of love. Do not go near this recipe if you need instant gratification in the kitchen. However, if, like me, you love a baking challenge, don you apron and get the flour ready! See you on the other side. With coffee!

INGREDIENTS, Makes 16/20

For the pastry

500 gr of strong baker’s flour
60 gr of sugar
2 tablespoons of soft butter
pinch of salt
2 eggs, beaten
finely grated zest of 1 orange or lemon
1/2 cup of water at room temperature
1-1/2 tablespoons of dried yeast
For the lamination
200 gr of soft butter
For the glaze
1  beaten egg mixed with 2 tablespoons of milk
a little raw cane sugar for dusting on top
 WARNING!!!
Start this recipe the day before. Better not to attempt this unless you have a standing mixer fitted with a dough hook… Don’t say I didn’t warn you!
HOW TO
1. Dissolve the yeast in the water and stand for 5 minutes or until frothy. In the meantime put 3/4 of the flour in the bowl of a standing mixer fitted with a dough hook (I told ya!), pour in the yeasted water and mix on low speed for 1 minutes. Add 1 egg and mix well, then add the second egg and mix until well incorporated into the dough. At this point the dough will be very sticky. Don’t panic, it’s all ok! Add the rest of the flour and the sugar and beat on low-medium speed for 5 minutes, the add the 2 tablespoons of soft butter, the orange zest, the vanilla and mix well. If the dough is still too wet add 1 or 2 tablespoons of four, but keep in mind that the dough needs to be a little sticky.
2. Place the dough into an oiled bowl, cover with a tea towel and rest for 30 minutes. After that time, take the dough out of the bowl, stretch it into a rectangle and fold it onto itself. Place it back in the bowl, covered. Repeat after 30 minutes. After the second folding of the dough, allow to rise at room temperature for 3 hours or until doubled in size.
3. Roll the dough onto a floured working bench to shape a rectangle about 1 cm thick. Distribute the cubed, soft butter onto the rolled out dough, then fold into three like you were folding a business letter and roll gently with a rolling pin. Cover with plastic film and rest in the fridge for 30 minutes. After 30 minutes, roll the dough into a rectangle then fold into three again, cover with plastic film and rest in the fridge for 30 minutes. Repeat two more time.
4. After the dough has rested for the fourth time, roll it out to shape a circle. Using a pastry cutter or a butter knife, cut the circle into 4 sections and each section into 4 or 5 isosceles triangles, according to how many cornetti you wish to shape and their sizes. You should end up with 16/20 triangles. Roll each triangle onto itself starting from the base and gently stretching the dough. The idea is that the more you can roll it up, the prettier it will look. However the taste will be the same, so if this is too finicky for you, don’t stress! Tuck the thinner tip under the belly of your newly shaped crescent to make sure they don’t come apart during baking. Repeat with the remaining dough.
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At this point you can let them rise at room temperature for 1 hour and then bake them (and eat them!) otherwise you can lay them onto a tray lined with baking paper, cover the tray with plastic film and slow prove them overnight, ready to be baked in the morning. Alternatively, you can freeze them in the tray. Once frozen, transfer them into a freezer bag. When you want to bake them, simply thaw them out for 3-4 hours, glaze and bake! I often do that as we are unlikely to eat 16-20 cornetti in one sitting…however tempting it is!
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5. When you are ready to bake them, bring your oven to 200 C (350 F), glaze the cornetti, dust the with sugar and bake for 15-20 minutes or until golden brown.
Dunk away!
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Adapted from Anice e Cannella

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Overnight Healthy Rye and Spelt Loaf

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I would love to make you believe that I spent days elaborating a new recipe for a healthy and delicious bread. That I experienced, tried and tested various formulas until one day, exhausted but elated, I triumphed…Alas, the truth about how this bread came to be is that a few weeks ago, as I was setting up to mix a loaf, I realized I only had near-empty packets or various flours! Then epiphany hit me: mix them together and hope for the best! My, was I happy with the result! A crusty, dense and flavorsome loaf, perfect for sandwiches, divine with jam!

INGREDIENTS, makes 1 loaf

300 gr of spelt flour (2-1/4 cup)

200 gr of rye flour (1- 1/4 cup)

70 gr of wholemeal spelt flour (1/3 cup +2 tablespoons)

1 teaspoon of dry yeast

1 pinch of sugar or 1 teaspoon of honey

370 ml (1-1/2 cup) of water, at room temperature

2 teaspoons of salt flakes

HOW TO

1. Start this recipe a day ahead.

2. Mix the three flours together in a large bowl, add the dry yeast and sugar (or honey) and gradually add the water, mixing with a spoon until a soft dough forms. Try not to add all the water at once. As flours always vary, it is better to start with 2/3 of the water and only then you can decide if you need the extra liquid. You are after a rather sticky dough, but not a wet one. If your dough feels too dry after you have used all the liquid, add 1-2 extra table spoons.

3. Once the dough has been mixed (you can easily do this by hand as it requires no kneading, just mixing until combined), add the salt and mix until well incorporated.

4. Cover the bowl with plastic film and leave at room temperature for 6-8 hours, then move to the fridge to rest overnight.

5. The next morning, take the dough out of the fridge and let it rest at room temperature for 2 hours.

6. Heat up your oven to 220 C (430 F)

7. Line a baking tray with parchment paper and very gently shape the dough into a loaf, being mindful not to knock out the air. Prove at room temperature for 40 minutes, then score the top with a sharp knife, sprinkle the loaf with a little water and place the tray into the oven.

8. Bake for 35-40 minutes or until the top is crusty and the bottom sounds hollow when tapped. Cool at room temperature on a wire rack for 1 hour before slicing.

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Easy Spelt and Rye Onion Focaccia

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Many friends of mine seem to be under the impression that I spend my days covered in flours, hands stuck in sticky doughs ready to be shaped into extravagant breads and pizzas. Oh, how I have deceived you with my Instagram posts! The bare truth is that I make a large batch of dough once or twice a week, I let it slow prove in the fridge and only pinch some out when I need to bake starchy goods. I find this method to be very efficient. Basically, I make a mess in the kitchen only sporadically, but I can enjoy the benefits of home-baked goods daily. And so it happened that I had this left over batch of healthy dough fermenting at cold temperature, ready for me to roll, top with sweet onion and enjoy for lunch with a tomato salad and a cold beer. Heaven!

INGREDIENTS , makes 1 large Focaccia

200 gr (1-1/3 cup) of baker’s flour (strong white flour)

200 gr (1-1/3 cup)of spelt flour

100 gr (2/3 cup) of rye flour

1/2 teaspoon of yeast

340 (1-1/3 cup) ml of water

2 teaspoons of salt

(double the quantity of the above ingredients if you wish to make a double batch)

3-4 French shallots, thinly sliced

3-4 tablespoons of extra-vigin olive oil for drizzling on top

Rosemary sprigs

HOW TO

1. Mix flour, water and yeast together with a wooden spoon until combined. Add salt and mix well. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours at room temperature. The dough will look bubbly, wet and it will have grown in size considerably.  At this point, you can use the dough as your focaccia base or you can rest the bowl in the fridge, well covered with plastic film for up to 5 days. The flavour and structure of the dough will improve the longer you slow prove it. The dough used for the focaccia pictured here had been in the fridge for 2 days after the long fermentation at room temperature.

2. Preheat you oven to 220 C (430 F).

3. Line an oven tray lined with baking paper. Tip the dough onto the tray, spread the dough with wet hands to the deisred shape. Using a rolling pin won’t work as the dough is very wet. Be mindful when manipulating the dough not to burst the air bubbles that will have formed during the slow fermentation. Those coveted air pockets hold the secret to a light-as-a-feather crust.

4. Top the base with the sliced shallots, a drizzle of extra-virgin olive oil and salt

5.  Rest the focaccia at room temperature for 30 minutes.

6. Bake for 15 minutes then add the rosemary (adding in at the beginning will make it burn in the oven). Bake for another 10-15  minutes, or until the crust is caramel brown and the bottom is crisp. Serve warm or at room temperature.

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Chia seeds Bread Rolls

One undeniable truth about being a food writer is the obsessive motivation to constantly think about recipes, ingredients and how to combine them to create something worth sharing. Testing and experiment is second nature to us, and although we all have more kitchen disasters than we care to admit, those moments when a new recipe works and we come up trumps are undoubtably worth the effort and frustration. When I test new bread recipes I get giddy with anticipation. I spend days conjuring up images of what I’d love the finished product to look like and I work backwards to create a formula to make the magic happen. For those of you familiar with my blog, it is no surprise to see me at work with doughs, I am a self-confessed bread addict. If you are new to this space…well I hope you love your carbs too! These are good carbs, by the way. The dough, which requires no kneading as such,  is fermented for a very long time and risen overnight, creating an easy to digest bread. The addition of super healthy chia seeds turns these delicious rolls into a palatable proposition to even my most resolute “I don’t eat carbs” friends. More importantly, my young children devour them with such gusto, I can barely contain my grin!

INGREDIENTS, makes 12-14

400 gr (3-3/4 cups) all purpose flour

50 gr (3 tablespoons) of rye flour

350 ml (1-1/4 cup) water at room temperature

1/2 teaspoon of dry yeast

2 teaspoons of salt

a few tablespoons of white chia seeds (you can replace with sesame seeds)

HOW TO

1. Mix flours, water and yeast together with a wooden spoon until combined.

2. Add salt and mix again. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours, or until it’s grown three times bigger and looks bubbly. The dough should feel quite wet, almost like a thick batter.

3. Line a muffin tin with baking paper to fit each hole. Spoon 2-3 tablespoons of mixture onto each hole. Top with chia seeds and allow to rise for 1 hour.

4. Turn the oven to 220 C (430 F).

5. Place the tin in the oven, bake for 10 minutes then reduce the temperature to 200 C (395 F) and bake for a further 10-15 minutes or until the rolls are golden and well risen. Remove the baking paper and allow to cool on a wire rack. They are best eaten 1 hour after baking.

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Gluten-free Lemonade Cakes (Tortine alla limonata senza glutine)

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A lot of my friends have suddenly gone gluten-free. None of them are allergic to gluten… All of them keep telling me gluten is bad for you… I think you can safely assume that I slightly disagree with their views! Without going into the specific science of why gluten is or is not good for you, I like to think I can be grown-up enough to set aside my fervent “i love gluten credo” and accommodate the requests of my beloved. Jokes aside,  serious gluten-free allergies affect so many people these days that the need for creating options that cater for them is necessary and, quite frankly, a challenge I am ready to embark upon. Whether you are celiac or just not a fan of wheat and its derivates, I have high hopes you will enjoy biting into these bubbly, moist cakes, perfumed with tangy lemonade and a hint of vanilla. By the way, they are also dairy free, just saying’….

INGREDIENTS, makes 8-10 mini cakes using a muffin tin

3 eggs

3/4 cup of brown sugar

1/2 cup olive oil

finely grated zest of 1 lemon

1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean

3/4 cup fizzy lemonade

2-1/4 cup of  gluten free self-raising flour

1 cup of icing sugar (confectioner sugar) mixed with a few teaspoons of lemon juice to make the lemon icing

HOW TO

1. Preheat your oven to 180 C (350 F)

2. Line a medium sized muffin tin with wrappers (I used an 8 hole jumbo muffin tin)

3. Beat the eggs with sugar until pale and fluffy and the sugar crystals have dissolved

4. Add oil, vanilla, and lemon zest and mix well.

5. Add the lemonade and gradually incorporate the flour, beating gently, until a wet batter is formed

6. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking

7. Bake for 20 minutes or until cooked through if tested with a skewer

8. Cool at room temperature. When cooled, drizzle the lemon icing on top and allow 10-15 minutes to set before serving out

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Wholemeal Focaccia with Olives and Chillie (Focaccia integrale con olive e peperoncino)

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It’s the weekend and this wondrous realization springs a few things to mind: sleeping in (we have trained the boys to entertain themselves for an hour or so, until we are ready to get out of our cave! So far so good, they are both still intact…), leisurely breakfast and baking! These three simple joys of mine incapsulate the intrinsic beauty of spending time at home with the ones I love and I cherish them dearly. Sleeping in is something I have always been terrific at, it’s embedded in my DNA, I’m Italian, as much as I try to disguise it, I am lazy! The long, indulgent breakfast is possibly not so Italian, we are famous for our quickies at the counter of a café as we rapidly ingest a short black and devour pastries. I suppose when I became an Australian citizen I acquired this new, lovely habit, along with excellent swear words and slang! Then there’s the baking… if you are familiar with my recipes, you know by now I’m a self-confessed baking addict, especially when it comes to yeasted goods. And so I can’t think of anything more perfect than kneading a silky dough, watch it grow and top it with some Italian favourites. This wholemeal focaccia with olives and chillie is just what I need.

INGREDIENTS, serves 8-10

1 tablespoon of dried yeast

1 cup lukewarm water

1 teaspoon of barley malt syrup or honey

1-2/3 cup of wholemeal (wholewheat) flour +1 cup of 00 or plain flour

2 tablespoons of extra-virgin olive oil

2 teaspoons of salt

For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of water

salt for sprinkling on top

1/2 cup of mixd pitted olives

1 chillie, sliced

HOW TO

1. In a large bowl dissolve  yeast with 3/4 water, add  flour, oil and  barley malt syrup or honey. Mix for for a few minutes, then add the salt. If you think the dough is too dry, add the remaining water. Wholemeal flour can require a little extra moisture than regular flour.

2. Knead vigorously until it looks smooth and elastic, this will take about 10 minutes if doing by hand or 5 if enlisting the help of an electric mixer fitted with a dough hook.

3. Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.

4. Stretch it with your hand to form a rectangle and fold into 3. This step will give strength and texture to your dough and is essential in order to obtain a soft,  airy and chewy focaccia. Repeat one last time after 30 minutes.

5. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.

6. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with seasalt.

7. Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes.

8. Drizzle the holes with the glaze and sprinkle with some more salt. Top with pitted olives and roughly sliced chillies.

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9. Let your focaccia rest for another 20 minutes, while your oven heats up to 200 C (390 F).

10. Bake for 20-25 minutes  until it looks slighly golden and delicious. Allow to cool at room temperature in the tray for 10-15 minutes, then serve cut into pieces.

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