Hand Made Bread Recipe
This basic recipe makes a versatile focaccia style bread:

450g plain flour (or 350g plain flour and 100g wholemeal if preferred)
300ml hand hot water
1 x packet dry yeast (7g)
1/2 tsp sugar
1 1/2 tsp salt
1 tbsp herbs (rosemary works well)
3 tbsp olive oil
Salt for sprinkling

In a measuring jug measure out the hand hot water, add the sugar and stir to dissolve

Add the yeast, stir and set aside for 10 minutes until “frothy”

Sieve the flour and salt into a large mixing bowl

Make a well in the center and pour in half of the water and 2 tbsp of oil and stir to combine the flour, drawing flour from the outside as you go.

Add the remaining water and 1 tbsp oil and combine until a dough is formed

Knead the dough in the bowl for a few minutes (adding additional flour if needed to prevent sticking)

Turn out onto a floured surface and continue to knead for 5-10 minutes, adding additional flour if needed, until the dough ceases to be sticky

flatten the mix using the heal of the hand and cover with the herbs, knead for a few minutes further to distribute the herbs

Turn the dough out into an oiled mixing bowl and rotate the dough to cover with oil

Cover with cling film (cream wrap) and put in a warm place to rise to double its size – approx 1 hour (you can heat an oven then allow it to cool until just aired for this).

Turn out onto floured surface again and knead lightly for a few seconds

Either roll the dough out or press with the hands onto a baking tray lined with baking parchment until it is the desired shape and approx 1-2cm in height

[ optional filling insertion point]

Cover with a tea-towel and return to the warm place for 10 minutes to allow it to rise a little

Using an oiled finger, firmly press dimples into the dough

Drizzle the surface with oil – and rub over to cover the top surface of the dough

Lightly Sprinkle with salt

Bake in an oven preheated to 220 degrees celsius for approx 15 minutes until golden in colour and hollow sounding when tapped on the base

Cool on a wire rack and enjoy!

(if using dried herbs, the bread will taste even better the next day after the herbs have infused in the bread)

Typical Variations:

Olive Bread:
Make as above using oregano for the herbs. At the “optional filling insertion point”:

add a handful of chopped mixed olives evenly over the surface

roll the dough back on itself like a swiss roll

press and shape again and continue as per basic recipe

Fruit Bread:
As for Olive Bread but use a mix of cinnamon and sugar in place of herbs and use a mix of chopped glace cherries and sultanas or similar for the optional filling – skip the salt sprinkling step of the basic recipe. This tastes particularly nice with wholemeal flour mix.