Focaccia

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Bread baking, to me, is the most therapeutic kitchen activity. 

I simply adore the whole process, from bringing simple ingredients together, kneading the dough until it is silken and smooth, then watching it slowly rise, releasing tiny gaseous bubbles as it does so. Good bread takes time, but if you are willing to be patient, you can achieve big things. Focaccia is all about the olive oil. It is lovingly kneaded into the dough, generously drizzled on top before baking, then finished with a hearty glug for good measure! The resulting loaf is rich and flavoursome, and can be topped with whatever takes your fancy. Serve warm, tearing off and enjoying big hunks with food from your barbecue.