Isolation Foccacia (iso-cacia)

If you didn't make bread in isolation, were you really in isolation? Even when I can't leave the house I don't have time to make a proper loaf, so of course I've cheated and opted for the easiest bread recipe I could find.

Foccacia is an amazing bread because you can top it with whatever you want and completely change the recipe. This recipe is for a very basic garlic and rosemary version (my personal favourite), however you can add olives, canned artichokes, or any other antipasto topping.

My best tip for an explosion of flavour: soak minced garlic in the oil used both in dough, to crease the bowl, and rub ontop before baking. This gives a beautifully subtle garlic essence outside of the toppings. I love this straight out of the oven, smothered in butter, or sliced lengthways and used as a tasty sandwich.

This dough is only kneaded once and has fairly short resting times. The dough will rise better in warmer weather, so during winter I like to rest it on the bench next to the oven. As I type this I have a bowl of dough resting beside me in front of the heater.

Ingredients:

• 1 Cup Warm Water

• 1 Sachet (7g) Active Yeast

• 2 Tbs Rice Bran Oil

• 1 Tbs Salt

• 3 Cups Plain Flour

Toppings:

• 1 Tbs Salt

• 2 Garlic Cloves, Chopped

• 3 Sprigs Rosemary, Leaves Removed

Let's Make This Bread:

1. In a large bowl, add the water and sprinkle over yeast. Leave for about 1 minute or until the yeast has dissolved - do not stir this through.

2. Add salt and oil and sift half the flour into the bowl. Stir with a metal spoon until completely incorporated and add in the rest of the flour. Stir again until mixed through.

3. Turn the dough out on to a clean surface and knead for 8 minutes. The dough will be sticky at the start but will come together after about 3 minutes of kneading. Try to avoid adding extra flour as this will change the consistency of the bread.

4. Transfer dough to a well greased bowl and cover with cling film or a warm, damp tea towel and set aside. The dough will double in size after around 30 minutes on a warm day, or around 45 minutes in winter.

5. Once dough has fully risen, transfer to a lined square baking tin and very gently stretch it out to the edges. Add dimples with your fingers and add your toppings. Allow dough to rest again for 20-30 minutes or until puffed up. At this stage pre heat the oven to 180 degrees fan forced.

6. Once risen, bake dough in oven for 25 minutes, or until the bread makes a hollow sound when the top is tapped.