Focaccia
The idea of making one’s own bread is always appealing. One of the reasons I love baking is that it makes the house smell good. So I decided one evening that the next day I would want my own bread. So I let the dough rise the whole night after introducing a yeast culture. The bread I settled on baking was Focaccia, an Italian pizza like bread that can have a number of toppings.
After the dough had risen, I rolled it out in a baking tray and topped it with some green pimento olives, usually its done by using black olives but I decided I wanted a variation and the sad fact is I just had not eaten the olives and forgotten about them. So after I fetched the jar from the deepest darkest recesses of my fridge all I had to do was chop the olives up on the bread. As the recipe calls for inundating the dough with olive oil, I did the same. Finally I put some mixed herbs on top. You can basically just use whatever herb you fancy. Oregano is as good as Rosemary or whatever.
Although the bread is good by itself I wanted to eat it with something because I wanted to make a meal out of the whole thing so I chose to eat it with Ratatouille. I ate a cold meal because the temperatures here can put you off sometime. I think the bread baking experience has been nice and I might try some variants in the future.
