Focaccia with Wine

You need

5ml salt

150ml white wine

150ml warm water

30ml olive oil

20m sugar

2 C, about 500g white cake flour

1 (10g) packet dried yeast

Extra oil and flaked salt

Toppings:

Salt and crushed fresh garlic mixed with a few teaspoons of olive oil
Fresh herbs, rosemary being the most traditional
125 ml small black grapes halved plus 125ml whole black grapes
Sliced ripe figs and thyme
Pitted black olives
200ml cubed feta or blue cheese
200ml onion marmalade
Mixture of chopped sundried tomatoes and sliced red onion

Or any combination of above

Avoid very moist toppings as the bread will become soggy

To prepare

Place the salt, wine, water, oil and sugar in a jug and stir to dissolve the sugar and salt.

Place the flour and the yeast in a bowl (or food processor bowl) and add all the liquid. Stir to form a dough and place it on a lightly floured surface and knead until the dough is smooth and elastic (about 5 minutes). If you are using a food processor mix for about a minute.

Place about 5ml oil in the mixing bowl and toss the dough ball in it to coat it lightly. Cover with a sheet of plastic wrap or a damp cloth and stand it in a warm place for approximately 30 minutes or until the dough has doubled in size.

When the dough has risen knock it back and lightly knead it for about a minute. Roll or press the dough into 2 large rounds or a large rectangular shape on a greased or oiled baking try or on baking paper.

Shape dough on a baking sheet. You can make two circles, I made 2 rectangles

Allow the dough to stand in a warm place for about 15 minutes. It will rise again. Now using your fingertips press hollows into the dough.

After 15-20 minutes, make indentations with your fingers

At this stage you can add the topping of choice, olive oil and a sprinkling of flaked salt before baking at 200°C for 20-25 minutes in a fan assisted oven or 30-40 minutes in a conventional oven. If your oven bakes unevenly turn it halfway.