Australian Table
Ingredients
Method
1.Prepare Basic Bread to end of Step 2. Lightly knead olives into dough and leave to rise as for Step 3.
2.Sprinkle cornmeal over two baking trays. Knock back dough, cut in half and roll into two 20 x 25cm irregular ovals, about 4cm thick. Transfer dough to prepared trays. Cut a decorative pattern into dough (traditionally a leaf or ear of wheat pattern, see above right).
3.Spread and stretch dough gently until cuts form large openings. Cover with clean tea towels and set aside in a warm place for 30 minutes, until dough rises again. Gently brush each loaf with olive oil and sprinkle with sea salt and rosemary.
4.Meanwhile, preheat oven to 240°C or 220°C fan. Place bread in oven and quickly splash a small amount of water onto base of oven to create steam, taking care to stand back. Bake for 25 minutes, until golden.
This bread is called fougasse, and is the French equivalent of Italian focaccia. If you don’t like olives or rosemary, simply leave them out and have it plain. You could also try adding other flavourings, such as sun-dried tomatoes, anchovies, cocked bacon, ham, cheese, thyme or oregano. Makes 2 loaves
Note
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