Radiator focaccia

Miguel Barclay / 04 October 2018

No need to knead this easy focaccia recipe from Miguel Barclay, the £1 chef, just mix your ingredients and let the radiator do the hard work for you.

Proving time

1 hour

Cooking time

25 minutes

Serves

1



Ingredients

  • 250g strong flour
  • 200ml lukewarm water
  • 7g sachet of dried yeast
  • A few cherry tomatoes (on the vine)
  • A few spring onions
  • 1 tsp dried oregano
  • Olive oil
  • Salt and pepper

Method

You’re not going to believe that you can make such beautiful bread so easily. I’ve even taken out all the kneading steps so you won’t get your worktop messy. This really is the simplest bread you’ll ever attempt and your radiator does most of the hard work for you.

Grab a bowl and throw in the flour, water and yeast along with a big pinch of salt. Mix it all together using a spoon to create a wet dough.

Transfer the dough to an oiled baking tray, wrap with cling film and place in a warm place, like next to a radiator, for 1 hour.

Preheat your oven to 190°C/gas mark 5. After the dough has risen, unwrap the tray, drizzle over some olive oil and spread the dough out to fill the whole tray. Make lots of indentations in the dough using your fingertips then add the tomatoes and spring onions, pushing them into the dough.

Sprinkle over some salt and pepper, along with the oregano and a splash more olive oil, then bake in the oven for 25 minutes until golden brown.

Super Easy One Pound Meals

Recipe extracted from Super Easy One Pound Meals by Miguel Barclay, out now £16.99 Headline. Photography by Dan Jones.

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