focaccia baked in the Alfa wood fired pizza oven
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Bake Focaccia With Olives And Rosemary In The Alfa Wood Fired Oven

Easy to bake, delicious Italian bread in a wood fired oven

Fresh bread is so easy to do and tastes absolutely delicious; it just takes a little while to prove so start a couple of hours before you actually want to eat it. Prepare the Alfa well before so that when you are ready to bake it is maintaining a temperature of 180 – 190C (356 – 374F). Sweep the embers to one side and place a couple of logs at the other side to warm through; this means that the temperature doesn’t drop very much when it comes to adding more fuel, it’s much easier to keep a steady temperature.

 

 

Ingredients
Dough:

  • 500g strong white bread flour
  • Sea salt
  • sachet dried yeast
  • ½tbsp golden caster sugar
  • 300ml water, lukewarm
  • olive oil and extra virgin

Fresh rosemary leaves
Green and black olives

  1. Place the flour and ½tbsp salt into a bowl and make a well in the centre.
  2. Mix the yeast into the lukewarm water with a fork and when it starts to bubble pour into the flour well. Mix the flour and water together with a fork until all combined.
  3. Turn onto a floured board and knead well until smooth, soft and springy.
  4. Lightly oil a large bowl and transfer the dough, cover with cling film or a tea towel and leave for 30 – 60 minutes in a warm spot until it has doubled in size.
  5. When risen take out of the bowl and knock it back down then transfer to a large oiled baking sheet. Spread out with your fingertips and make dimples over the surface.
  6. Brush with extra virgin oil and sprinkle on some sea salt. Leave to rise again for about 20 minutes.
  7. Sprinkle the top with chopped fresh rosemary, crushed olives and some more sea salt.

Alternative toppings could include: Serrano or Parma ham, goat’s cheese, Parmesan cheese, sun dried or cherry tomatoes, chopped red onion, garlic, basil or dried Mediterranean herbs.

Bake for about 20 minutes turning round halfway through, otherwise the side nearest the fire will be cooked well before the opposite side.

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