Put the mashed potato, warm water, yeast and honey into a small bowl and mix together with a hand whisk. Leave the bowl in a warm place for 20 minutes so the yeast can start to work. l Place the yeast liquid, wholemeal flour, salt, olive oil, bakers’ flour and second amount of water into a mixing bowl. With a hook attachment, bring the mix to a dough form. l Mix for at least 8 minutes to develop the gluten. l Leave the dough in the bowl in a warm place until it has increased to double in size. l Put the dough on a lightly-floured tray and pat it flat with floured hands to a 4cm or 1 inch thickness. l Press your fingertips into the top of the dough and sprinkle with the olive oil, chopped thyme and rosemary and grated parmesan. Leave in a warm place until double in size. l Bake in a hot oven at 220 degrees Celsius until golden brown or for approximately 25 minutes. l Remove from the oven and let it sit on a cake wire stand to cool. Serve it cut into slices for sandwiches. l
Foccacia bread Ingredients: 125g mashed potato 250mls warm water 20g dry yeast 1 tbspn honey 200g wholemeal flour 1 tspn salt 2 tbspn olive oil 550g plain (all-purpose) flour 300g water For the topping: 80mls olive oil 1 tspn thyme, chopped 1 tspn rosemary, chopped 3 tbsp parmesan cheese, grated
50g red capsicum, roasted and peeled 10g salt 10g parsley fresh thyme and sea salt, for garnishing after cooking For the base, put all ingredients in a bowl and add the water. Mix together with your hand to form the dough. l Tip dough out on to a lightly floured table top and knead for 5 minutes. l Make a ball and place back into the bowl. Cover loosely with cling film and set aside in a warm place for 1 hour until doubled in size. l When ready, tip dough out on to the table top and roll into a ball again. l Cut into 12 small even balls and roll them out on a lightly floured bench to about 12- 15cm in diameter. l To make the za’atar topping, mix all the ingredients together in a bowl and season to taste. l Top each base equally with the za’atar mix, spreading evenly. l Bake in a 220 degrees Celsius preheated oven for 7 minutes or until golden brown. Finish with fresh thyme and sea salt (optional). l
Za’atar bread Ingredients: For the bread dough: 300g pizza flour 6g salt 3g caster sugar 4g instant dry yeast 40ml olive oil 165ml cold water For the za’atar mix 200ml olive oil 50g za’atar powder
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Brioche
Ingredients: 60mls milk 7g dry yeast 10g sugar 500g plain (all-purpose) flour 1 tspn salt 6 eggs (large) 250g unsalted butter, softened Warm the milk in the microwave for just a few seconds to make it warm, but not hot. l Stir the dry yeast and the sugar into the milk and stir until the yeast has dissolved. l Set aside for 30 minutes and allow the yeast to start to froth. l In the bowl of an electric mixer fitted with the dough hook attachment, add the sifted flour and the eggs along with the milk- yeast-sugar mixture. l Mix gently to a dough and then add the salt and continue to beat strongly for 5 minutes more. l Rest the dough covered in the bowl for 1 1/2 hours or until double in size. l Add the butter in small pieces and beat into the dough piece by piece until the dough has accepted all the butter. l Wrap this dough in plastic and refrigerate overnight. l Shape the dough into a loaf while still firm and chilled. l Place in a well-oiled baking tin and allow to rise again until double in size. As it is cold, it can take up to 2 hours. Brush with a beaten egg and bake at 200 degrees Celsius until golden brown or for about 25-30 minutes. l
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