...and I was pretty happy with the results. Delicious served alongside a Tapas-y lunch of olives, ripe summer tomatoes, Serrano ham and some rocket and salty cheese. This is a traditional 'focaccia' type loaf originally from Provence in the South of France. I like it's salty soft texture that is rich with olive oil.
I used dried 'Herbes de Provence' from a cloth bag. They included some delicious sprinkles of fennel and lavender.
475g strong white flour
1.5 teasp salt
3 tbsp fresh chopped herbs / 1.5 teasp dried mixed herbs
1.25 teasp fast-action yeast
4 tablespoons olive oil
250 ml water
Place in breadmaker. Set to basic dough (This takes 2 hours in a Panasonic).
Form into two flat shapes and slit with knife.
Leave to rise for 30 mins.
Bake at 220 degrees Celsius or 8-10 mins.
Drizzle with olive oil and sprinkle on sea salt.