During the last few days I have been very busy cooking and freezing party food. It is only a week to go before my wedding and I am preparing cold buffet style food to serve as an aperitive. As it will be impossible to prepare everything in the last couple of days I have made food that it is OK to freeze.
The day before I will be making puff pastry nibbles and last minute canapes hopefully with the help of my relatives who are coming over from Italy for the special day.
Focaccia is one of those breads that can freeze very well. I experimented this already and it was just as fresh as when it came out of the oven. After defrosting it you can liven it up by putting it in the oven for a few minutes.
I will be cutting this focaccia into bite size cubes, it will go ever so well with a glass of chilled Prosecco!
- Prep Time : 25 minutes
- Cook Time : 30 minutes
Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir them into the flour mixing well. Tip onto a lightly flour dusted surface and knead for 10 minutes.
You could do all of this with a food mixer too.
Put the dough on a baking tray over a sheet of oiled parchment paper and let it rest for a couple of hours in a warm place covered by a cling film.
Wash the peppers, remove the seeds and filaments and chop them with the olives; put them in a bowl with 3 tbsp of olive oil and a pinch of salt. Mix well.
When the dough has risen distribuite the peppers and olives on the dough. Sprinkle with coarse sea salt and a drizzle with a little more olive oil.
Cook at 200C or 390F for 30 minutes.
Enjoy warm or cold.
I am entering this to "Bake of the Week".