Not wanting to upset my poorly neck more after a pounding at the physio, I had elected to make the dough in my Kenwood using the dough hook. I have to say it worked a treat. You do have to be a bit more careful that you don't over knead the dough, but it doesn't half save the shoulders. Keep an eye on it until its looking silky and the gluten has started stretching.
I used a basic focaccia dough recipe for my base which consisted of 500g strong white bread flour, 5g dried yeast, 10g fine salt and 325ml of warm water. This was all popped into the Kenwood mixing bowl and put on the minimum setting until all combined and then I added 1tbsp of rapeseed oil and let it knead for 7-8 minutes. You can of course use olive oil, but I love the colour and taste of rapeseed oil. Our favourite at the moment is a local brand called Pratt's and is the most amazing colour.
Leave in a lightly oiled bowl, covered, for 1 1/2 hours or so until the dough has doubled in size, then tip into a shallow, oiled baking tray about 25 x 35 cm in size. Stretch the dough out into the corners.............................
and then leave to rise again, covered, until doubled in size.
Stick your fingers in to make some deep holes and then drizzle a little oil over the dough. Pop into a 250c fan oven and cook for 10 minutes, turning towards the end if necessary to brown evenly.
I also added some grated parmesan to the top just in the last minute or so and voila.........
Happy Summer Baking!
* My topping consisted of 2 chopped cloves of garlic, 1/2 a finely chopped red onion, 2 small punnets of plum cherry tomatoes chopped into quarters, a big handful of chopped basil, salt & pepper. Yummy!