Focaccia is really easy to make and is a perfect accompaniment to a Karoo country lunch. We made this one on a weekend cooking course at African Relish in Prince Albert, using locally-grown late summer veggies and fruit.
Makes one focaccia
You’ll need:
- 4 cups cake flour
- 1 packet instant dried yeast
- 50 ml olive oil
- 1 tbs sea salt
- 50 g sugar
- A handful of pitted olives, halved cherry tomatoes and halved grapes
- 2 cloves garlic, peeled and finely chopped
- 1 tbs fresh rosemary, chopped
- 700 ml warm water
Make a well in the flour and add yeast, sugar and salt. Pour in the warm water in batches and draw the flour in from the sides to make a soft, workable dough. Add more water or flour as needed – the dough shouldn’t be too sticky. Knead for five minutes. Cover the dough with plastic cling film and leave in a warm place to rise until doubled in size. Place on a greased baking tray and press holes into the dough with your fingers, but don’t press too hard or make too many holes. Sprinkle rosemary and garlic onto the dough and press in olives, tomatoes and grapes. Drizzle with oil. Allow to rise for 10 to 15 minutes in a warm place, then bake in a 180° C oven for 45 minutes.
