This is a traditional French bread, flat and leaf-shaped, very much like the focaccia of Italy. It’s eaten with cheese and salads. There are many flavours that go well in this style of bread – try peppers, ham, Cheddar cheese or plain basil – c’est bon!
1onionpeeled, finely chopped and fried until translucent
3rashersof back bacon, finely chopped and fried
Instructies
Line three baking trays.
Put 200 g/7 oz of the flour with all the yeast and about 175 ml/6 fl oz of water into a bowl and beat together for about 3 minutes into a thick batter.
Leave to rise and fall – this should take 3–4 hours.
Add the rest of the flour and water along with the salt, 60 ml/2 fl oz of the oil, the fried onions and bacon and knead well for 5 minutes.
Put back in the bowl and leave to rise for 1 hour.
Divide the dough into three pieces.
Using a rolling pin, flatten each piece to about 2.
5 cm/1 inch high, then shape each roughly into a circle.
Using your knife, cut two diagonal slashes down the middle of each circle and three diagonal slashes on each side.
Brush lightly with the remaining olive oil, place on the baking trays and leave to rise for 1 hour.
Preheat the oven to 230°C/450°F/gas mark 8.
Bake the bread for 15 minutes until golden brown, then transfer to a wire rack to cool.