Lancewood
Lancewood
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Lancewood Focaccia Bread

Ingredients

500 g cake flour
30 ml white sugar
5 ml salt
10 g instant yeast
45 ml olive oil
200 ml lukewarm water
30 ml LANCEWOOD® Double Cream Plain Yoghurt

 

To decorate:

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6 cherry tomato(es)
10 olives
1 yellow pepper(s) , sliced

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Method

Using a large bowl, mix the flour, sugar, salt and yeast together.

In a separate bowl, mix the oil, water and yoghurt together. Add to the dry ingredients and mix to form a soft dough.

Place the soft dough on a surface sprinkled with flour and knead for about 5 minutes until smooth and elastic.

Brush the mixing bowl with a little oil. Return the dough ball to the bowl and cover with cling wrap. Leave to rise in a warm place for 30 minutes.

Place the dough into a rectangular ovenproof dish and slowly press it out.

Decorate the dough with asparagus, cherry tomatoes, olives and peppers. Cover with cling film and place in a warm place for 30 minutes.

Preheat the oven to 200°C and bake for 20 minutes until lightly golden.

Sprinkle with sea salt and enjoy!

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