ingredients
For the focaccia bread dough
500g strong white bread flour
370ml warm water
30ml cold pressed rapeseed oil
10g fast-action dried yeast
8g fine sea salt
For the toppings
100ml cold pressed rapeseed oil
Handful of chopped chestnuts
Sprinkling of cranberries
Zest of 1 orange
1 tbsp sprigs of rosemary
1 tsp sea salt flakes
method
- Combine all the bread dough ingredients in a bowl and stir until you have a loose dough. Knead for 10 mins or using a dough hook in a mixing machine knead for 2 mins on slow and 7 mins on a medium speed.
- Place the dough in a covered bowl and leave to rise for 2 hours. Then liberally oil a shallow baking tin and tip the dough into it. Use your fingers to stretch the dough out and make indentations with your fingers. Cover and leave to prove again for 1 ½ hours.
- Press your chestnuts, cranberries, orange and rosemary into the dough and drizzle with more oil and sprinkle with salt. Then bake in a preheated oven at fan 190˚C for 20-25 mins. Transfer to a wire rack to cool and serve with a selection of Borderfields infused dipping oils – I used Lemon, Thyme and Garlic. The gold infusion oils are delicious with dukkah, za’atar and toasted seeds.
