Focaccia Bread

Today I'm going to try to bake Italian focaccia bread. There's something I find oddly satisfying about using yeast and proving dough. Other people love the kneading - I'm not fussed. I don't like sticky hands so I cheat and use a mixer with dough hook. The pleasure for me comes in leaving the dough for a few hours then coming back to find it has expanded with a yeasty aroma. Whatever floats your boat.

I am trying out Paul Hollywood's recipe using half the ingredients and I am flavouring mine with garlic and olive oil.

http://www.bbc.co.uk/food/recipes/focaccia_08389

Here is the dough, I  halved the recipe to make less bread.

THE BREAD HAS ARISEN MUAHAHHAHAHAHA

Just a little longer.

The dough is totally full of air I think I may have proved it for too long it has an amazing yeasty smell though. A little kneading and onto a baking tray.

I made a little infusion with olive oil and garlic and brushed it over my bread before baking. Here's the finished product. Not quite as pretty as Mr Hollywoods but the proof is in the tasting.

Tastes ok, wouldn't win any competitions but will go fine with my spaghetti bolognese later.  It would be more helpful if I knew how focaccia is supposed to taste.

All in all not a bad effort.