little gem
spring onion
Mejoul dates
green olives
sesame oil
lemon juice
mirin
rice wine vinegar
radicchio
smoked tofu
nigella seeds
black sesame seed
Japanese sushi seed mix
seaweed flakes
dried parsley
red pepper
all finely chopped or shredded –
go easy on the sesame oil –
and balance it well –
use your eye and your own taste to get this right –
Enjoy
It is actually incredibly easy to make focaccia.
Give it a try, it is the easiest type of bread to make, anyone can do it.
Before you put it in the oven you can cover it with any topping you like.
This one has tiny tomatoes, chopped black olives and oregano.
Try garlic, onions, rosemary, herbes de provence, chopped courgette or aubergine, paprika, chilli or even kapers.
Dare to experiment. Mix it up for a different eating experience every time.
Here is the recipe.
500g white flour
400ml (warm) water
1 sachet instant yeast
8 tbsp olive oil (and some extra)
1 tsp salt
topping
Tomatoes sliced
oregano
black olives, chopped
olive oil
technique.
First dust a work surface with flour ready for the kneading.
Oil and flour a large flat baking sheet, (16 by 12 inches).
In a large bowl mix the flour, yeast and salt and add the water slowly while you mix to get a soft liquid dough. Use your hands as this is such fun. However a wooden spoon also works.
Pour all the dough out onto the floured surface and knead for about five minutes. It should become smooth and stretchy.
Oil the bowl liberally and put the dough back in it, cover with a cloth and leave to rise for about an hour.
Pour the almost liquid bubbling dough into the baking tin and spread it out evenly with the fingertips,
Don’t worry if it deflates a bit as you push it into the corners.
Cover and leave it to rise for 45 minutes.
Heat the oven at 240c or 465f or gas mark 9 to be ready for the focaccia.
Make holes in the top by poking with the fingertips for the authentic focaccia look and cover with some more oil, add your toppings last, in this case olives, tomatoes and oregano.
Bake for 30 minutes.
When you take it out of the oven add some sea salt and more olive oil.
Eat this warm!
Don’t be afraid of yeast, this recipe always works.
a few tips.
Massage some oil into your hands before kneading, this usually helps to stop the dough sticking.
Do not leave the rising dough in a draft, yeast hates that, as well as the cold. a warm dark spot is best.
Always cover with a clean tea towel.
To avoid the tea towel sticking during the second rise, oil the surface of the dough first.
Make sure tho oven is already hot when you are ready to bake the focaccia.
Let me know how you get on.
One of the greatest pleasures we have is eating out.
One of the few things we can only do here while on earth in the physical is eat. No angels harps or hellfire here, here we have food.
So, of course we have turned food into an artform, or at least some of us have, the chefs. I wish I was one of them, except for the hours they keep.
Dishes of fresh tomatoes with burrata and basil, searingly hot peppers tossed in a wok with prawns and garlic. The delicacy of a peach fresh from the tree, gently marinated and served with vanilla ice cream, warm and juicy, sweet and succulent.
Lunch out.
It must be my favourite occupation to sit at a little table outside somewhere, town or city, village or countryside and watch the world go by. I can think of nothing more deeply satisfying or relaxing.
We pick a likely looking table at a fairly busy restaurant. The instant waiter helps us efficiently order drinks and menus appear in our hands.
Today I put my book and pen away for lunch and just absorb. The waiter materialises to serve me a chilled wine. I know next to nothing about wines so I have let him choose whatever he thinks is best. Thankfully I am not disappointed. Crisp and fresh as the sparking fountains in the square.
The gentle hubbub of the lunchtime crowd around me comes into focus. I even slide my travel guide surreptitiously off the table and into my bag. Olives, nuts and bread with dab of butter arrive as we peruse the menu. As usual we cannot decide, salads, soups, sandwiches, fried fish or stuffed courgette flowers?
I love Europe, specially France I believe they invented lunch. An hour of two to while away between morning and afternoon. Time to savour a glass of good wine, to eat a new dish, to make pointless conversation.
It is a glorious moment to enjoy all the good things about the art of food, the glint of cutlery, white napkins, a charming waiter. And somewhere behind all this the hellish madness of a kitchen run by an enraged chef which we thankfully have nothing to do with at all.
We smile at each other across our little table, knowing we have picked a good one this time.
How to stop eating cheese 