A Provençal classic similar to foccacia
(8 votes)
Cook: 2 Hours
Serves: 12
Price: 11p per serving
Nutritional Information
Each 76g serving contains
Energy
754kj
180kcal
754kj
180kcal
9%
Fat
2.9g
2.9g
Low
4%
4%
Saturates
0.4g
0.4g
Low
2%
2%
Sugars
0.8g
0.8g
Low
1%
1%
Salt
0.55g
0.55g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
992kj/237kcal
Typical energy values per 100g:
992kj/237kcal
Ingredients
500g white bread mix
2tbsp olive oil
3tsp fennel seeds (optional)
20g plain flour, for dusting
Method
1
Put the bread mix in a large bowl and make a well in the middle. Add the oil, fennel seed (if using) and 350ml lukewarm water. Mix with a wooden spoon to create a soft, sticky dough.
2
Tip onto a lightly floured work surface and knead for 10 mins until elastic (see Top Tip). Return to the bowl, cover with a damp, clean tea towel and leave in a warm place for 30 mins.
3
Dust a baking tray with the flour. Put the dough on the tray and press into a flat, oval shape. Cut a thin, vertical hole out of the middle, then 4 diagonal cuts either side, to create a leaf pattern. Pull at both ends to stretch the dough and emphasise the holes.
4
Cover with a damp clean tea towel and leave in a warm place until doubled in size. Preheat the oven to 230C/210C Fan/Gas 8.
5
Uncover the loaf and bake for 15-20 mins until golden, risen and hollow-sounding when tapped. Cool on a wire rack.