Ingredients

Method

For the dough:
• 500 g white bread flour
• 2 T salt
• 10 g dried yeast
• 3 T olive oil
• 1 1⁄2 cups, plus 1 T cold water
For the focaccia:
• olive oil, for drizzling
• sea salt, to taste
• 4 cloves garlic, thinly sliced
• 1 onion, thinly sliced
• 1 T capers
• 1 lemon, zested
• Woolworths labneh, for serving
• 10 g parsley, roughly chopped
• 4 T basil pesto
• dried green peppercorns, crushed, to taste

Method

Ingredients

1. Place the flour, salt, yeast, olive oil and 1 cup, plus 2 T water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough, then knead the dough in the bowl for five minutes, gradually adding the remaining water. Knead until almost smooth.

2. Tip the dough onto an oiled surface and knead for a further five minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.

3. Oil a large baking tray (30 x 20 cm) generously with olive oil. Tip the dough out of the bowl and flatten onto the prepared tray, pushing it into the corners. Cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for 1 hour.

4. Preheat the oven to 200°C. Remove the plastic, cover your fingers in olive oil and poke them into the dough.

5. Drizzle with oil, sprinkle with salt, then top with the garlic, onion, capers and lemon zest, then bake for 20 minutes. When cooked, drizzle with a little more olive oil, season with pepper, and add the labneh, parsley, basil pesto and peppercorns. Serve hot.

Cooks' note: “If you have any leftover onion, use it as a topping for the focaccia the next day with fresh basil. The focaccia makes the perfect side to a light supper with Woolies’ rotisserie chicken and freshly sliced tomatoes. It will keep in an airtight container for 3 to 5 days.

Find more bread recipes here.

Photographs: Jan Ras 
Food Assistant: Nadia Meyer