Focaccia with whipped Feta dip


This Focaccia will make a great summer starter, especially with the whipped Feta dip. I served this with oven roasted tomatoes
For the Bread
1/2 tsp caster sugar
500 ml lukewarm water
2 1/2 tsp dried yeast
50 ml olive oil
800gms plain flour
3 tsp salt
Green olives (with no stones)
Sea salt

For the Dip
1 packet of salt reduced feta
The juice of 1 lemon
1/2 clove of garlic
1/2 cup olive oil
Paprika to dust

For the bread
Combine the sugar and 250 ml of the water in a jug and sprinkle over the yeast, set aside for 5-6 minutes. Pour the yeast mix, olive oil, remaining water and about 1/3 of the flour and the salt into a large bowl (or your mixing bowl if you have a dough hook) mix with a wooden spoon gradually the rest of the flour using your hands when it is stiff to stir (You might not need all the flour).
If you are using a dough hook, knead for around 5 minutes. If you don’t have a dough hook turn the dough on to your bench and knead by hand for around 10 minutes. Place in a lightly oiled bowl in a warm place to rise (for around 1 hour)
Preheat the oven to 220 C, Grease a rectangle roasting dish. Knock back the dough and spread into the roasting dish, Poke holes into the dough and add an olive to each hole. Sprinkle with salt and rosemary and then drizzle with a little extra oil.
Bake for 25-30 mins

For the Dip
Break the Feta into chunks and add to a food processor with the lemon juice & garlic, blend then slowly drizzle in the olive oil (you can add a little water if its too thick)
Once creamy, dollop into a bowl and sprinkle with paprika


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