Healthy Matters By Hayley Marie Bilton

Focaccia bread is a flat, oven-baked bread which can be made easiest by hand – this is what I love about it so much.

You can almost use any topping you like and it's a perfect addition to your dinner table around summer – it's a big hit at barbecues and with the kids.

There is no stopping how versatile this bread can be, it's great ripped and shared around the table, but fantastic with pestos and dipping in olive oils.

There is no stopping you when it comes to being creative this summer with this fail-proof focaccia bread recipe.


Focaccia bread

Makes two loaves

Ingredients

2 Tbsp active yeast
1 ½ cup of warm water
1 Tbsp olive oil
1 Tbsp sugar
1 tsp salt
3 cups high grade flour
1 Tbsp of fresh oregano chopped fine
1 Tbsp fresh rosemary chopped fine

Method

Place the active yeast and sugar into the warm water for about 10 minutes.

Carefully measure out the flour, salt, olive oil and herbs, then add the yeast mixture and mix into a ball.

Turn out onto a floured beach and knead until the dough has come together; this should only take about a minute.

Let the dough rise in a warm bowl to give the dough a kick start in the rising process, cover with cling wrap and let rise for about 30-40 minutes.

Turn the dough out with floured hands and place on a baking paper lined oven tray and with your fingers press into a rectangle sharp and let rise again for 30-40 minutes.

Once the dough has done its second rise this is where the fun begins and you can create your twist on the toppings your family are after.

Using your finger, poke small dents in the dough and sprinkle with olive oil and the toppings of your choice.

My favourite is fresh rosemary, sundried tomatoes, smokey mushrooms, olives and salt and pepper.

Bake in a preheated oven on 220 degree Celsius for 15 minutes or until there is a golden top and bottom.

Other topping options cheese, ham and onion; basil, cheese, pine nuts and cherry tomatoes; anchovies, salami and artichokes; sweet chilli sauce and bacon.

So get creative and start topping with your family favourites!

Product of the Week

I first managed to get my hands on these Wine Barrel Smoked Mushrooms in vinaigrette at the Hawke's Bay Farmers Market and have been hooked ever since.

I've now found them at The New Zealand Farm Shop located on Domain Rd, Papamoa – and I'm over the moon as now I have a local supplier for this totally natural product.

They are perfect on antipasto platters and a great topping on focaccia and even better on top of your steak, which is a perfect condiment at every barbecue.