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Homemade Focaccia with Organic Basil Oil

Difficulty: Easy

Serves: 4-8

Vegan

There's nothing better than the smell of fresh bread from the oven - except fresh bread from the oven lathered in our vibrant LUNAIO Organic Basil Oil! Tear and share with a salad and some salumi for a simple lunch or serve with antipasti.

Recipe by Julie Friend

Ingredients

250g strong white bread flour

1 tsp table salt

1 sachet dried easy blend yeast

4 tbsp LUNAIO Organic Basil Oil (plus a little more for drizzling)

200ml cold water

A few fresh basil/rosemary leaves or some fresh diced tomatoes

A pinch of sea salt to serve

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Method

Step 1 - Make the dough mixture

Place the flour, table salt, yeast, 2 tbsp of basil oil and 150ml of water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough.

Step 2 - Knead the dough

Knead the dough in the bowl for five minutes, gradually adding the remaining water. Stretch the dough by hand in the bowl, tucking the sides into the centre. Turn the bowl 90 degrees and repeat the process for about five minutes

Step 3 - Continue kneading then allow dough to rise

Tip the dough onto a work surface which has been covered with LUNAIO Organic Basil Oil and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size (approx 1 hour)

Step 4 - Prep oven dish, add more oil to dough and leave to prove

Line a baking sheet or a ceramic ovenproof dish with baking parchment. Flatten the dough onto the sheet or dish, then pour over 2-3 tbsp LUNAIO Organic Basil Oil, using your fingers to make dimples, ‘massageing’ the oil into the dough. Leave to prove for another hour

Step 5 - Preheat your oven and bake

Preheat the oven to 220C/425F/Gas 7. Drizzle with a little more basil oil and press in the fresh basil/rosemary or chopped tomatoes. Sprinkle with sea salt and bake for approximately 20-25 or until golden brown both top and bottom.

Best served warm!

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