Today’s recipe is a bit of an Italian/Irish fusion. Literally whipped up in moments, and with very few ingredients, this soda bread focaccia is delicious with soup. Or as we like to eat it in Little Wood -with some oil and balsamic (and a nice glass of White for the adults!)
Well, we can at least pretend we’re in Italy!
Preheat the oven to 200C (fan-assisted). Brush the inside of a roasting tin (about 23x33cm/ 9x13in) generously with olive oil.
Sift the dry ingredients into a large bowl, and make a well in the centre. Pour most of the buttermilk in at once.
Either put on mixer, with a dough hook attachment, or using one hand with your fingers outstretched like a claw, mix in the flour from the sides of the bowl, adding more buttermilk if necessary. The dough should be softish, but not too wet and sticky. When it all comes together, turn it out onto a floured surface and roll it out so that it will fit your tin (don’t roll it too thin – about 1cm depth is about right!)
Make dimples all over with your thumb, on the top of the dough, and add your toppings into the dimples (we used red onion and rosemary here, but see bottom for other suggestions!) Then drizzle generously with olive oil. Sprinkle with a little sea salt if you wish.
Bake in the oven for about 30mins, or until the bread is golden on the top and bottom. If the bread is a good colour, and you don’t want it to darken any more during cooking, reduce the oven temperature to 180C and continue to bake for the specified time.
When the focaccia is cooked but still hot, drizzle with more oil, and allow to cool slightly before serving.
Sundried tomato and basil
Gruyere and thyme leaf
Roasted pepper and Feta