...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.
Ingredients
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.
5 comments:
I'd be happy with the results too - bet they tasted great. Perfect for tapas
One of my favourite loaves, I love them dipped into olive oil and balsamic vinegar, ideal tapas bread
cheers
Marcus
That sounds and looks wonderful, one of my favourites too and I often use my bread maker just for dough - it does the hard bits and I get the fun stuff..
Liz
Looks lovely!
Thanks to all for your positive comments - it really is worth a try - and so easy too.
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