Galton Blackiston of Morston Hall tempts the tastebuds with this bread. Photograph by Simon Lunt.

HERE AT MORSTON HALL WE MAKE a different type of bread seven days a week. Out of all the bread we make, the most popular is foccacia. You can either make it into two loaves or rolls, whichever you prefer.



FOCCACIA BREAD
This can be made in advance, cooked and frozen if need be or made in the morning, proved and cooked, then reheated in the evening. I believe there is no substitute for home-made bread, and this recipe is a winner. It can also be used as a base for a starter or can be made into loaves and served with just about anything, including fish.

Yeast and sugar
Begin by placing in a bowl the fresh yeast and sugar. Then, in a Kenwood or Magimix bowl, place the strong plain flour with the salt and have the dough attachment in place. Now blend the sugar and yeast together with your fingertips, and it will go runny.

Warm water
Add to this the ½ pint (300ml) of warm water and mix. Then add to the flour in your Kenwood bowl on a slow speed, the yeast mixture and finally the olive oil and white wine. Use the machine to knead the bread well for about five minutes until the dough comes away from the blade and does not stick to your fingers too much.

Add olives
Finally add the pitted black olives and bind; then cover with a cloth and store in an airing cupboard or a warm room until the dough has doubled in size, for at least one hour. Now remove the dough from the bowl onto a floured surface and knead well. Once doubled in size make two loaves or about 16 rolls and place on a greaseproof paper lined tray.

Rosemary and onion
Punch the bread at regular intervals with the onion and rosemary. Then brush the dough with olive oil and generously sprinkle over the sea salt. Once again, allow to prove until doubled in size and cook in a pre-heated oven gas mark 7 or 425F/220C for 20 to 25 minutes.