Sardine and olive foccacia
Cooking Instructions
- 1
Place the flour, salt, yeast, olive oil, garlic, paprika, mixed herbs, sugar and water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough, then knead the dough in the bowl for five minutes.
- 2
Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
- 3
After rising, tip again unto a floured surface and add the crushed sardines and incorporate gently.
- 4
Line a large baking tray with baking paper. Flatten the dough onto the prepared tray, pushing to the corners.
- 5
Cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour.
- 6
Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt, top with slices olives and thyme, then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
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