P585 CJJFAX@2 55* Fri 24 Vbn 2160, 40 ' J ,/÷—>{ ,o?o8 z: }> ÷>q p0 p| ) ? —t— W ) h&o4{g<yg÷y* ÷cxwi?iw>zR' @ O@ ( pppp pppppppp pppp @ ' MONDAY ————— 546' @ ' ' WEDNESDAY —— ;27' ] ] F DAY ————— 5)8' ' APPEAL ————— 529' Keep an eye on the totaliujr...' W I hV/g./g^J—(@ @ '//O////OO^O//^////OO//OO/O//O /O/////O/ ! CBBC Text Index k00Q Newsround 51RP585 CEEFAX 2 585 Fri 24 Jan 21:18/40 AND 1/5 MICHAEL BARRY'S FOCACCIA For 4 people Ingredi nus 6g sachet easy-alind yeast or 15g/\oz fresh yeast 1 tsp sugar 450g/1lb unbleached white bread flour 1 tsp sblt 4 tbsp olive oil, plus extra 300ml/\ pint hand-hot water CookBook 580 Lottery 555 Th Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CJEFAX 2 585 Fri 24 Jan 21:17/30 I AND O 2/5 For the topping: 2-3 tbsp olive oil \ onion, very finely chopped 20g/}oz pitted black olives, chopped 1 tsp dried rosemary 1 tsp sea salt Method 1 If using easy-blind yeast, mix it with all the dry ingredients in a large bowl. Pour the olive oil into a measuring jug and top up with hand-hot water to make 300ml/\ pint liquid. Make a well in the flour, add the liquid and mix well. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CJJFAX 2 u8u Fri 24 Jan 21:12/44 AND 3/5 Method (cont) 2 If using ftish yeast, cream it togeihjt with the sugar and 4 tbsp oj the water. Leave it for 10 minutes to become frothy. Mix the flour and salt in a bowl and add the yeast mixture with the remaining water and the olive oil, mix well to form a dough. 3 Turn the dough out on to a lightly floured surface and knead for 10 minutes until it iu elastic and springy. Place in a well oiled bowl, cover with plastic film and leave to rise in a warm place for 35-40 minutes until it has doubled in size. CookBook 5 0 L t y 555 Th 55 Front Page 100 TV & Radio 700 Next Page Switch On Film 97 Main MenuP585 CJEFAX 2 585 Fri 24 Jan 21:02/17 AND 4/5 Method (cont) 4 When the dough has risen, knead again for a few minutes, then spread out on an oiled baking sheet. Use your knuckles to push it into a rectangular shape, about 2cm thick. Cover with a clean tea towel and l ave to rise a little for 25 minutes. If the dough rises more than a little, push it back into shape. Preheat the oven to 220C/425F/Gas 7. $ CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CJEFAX 2 585 Fri 24 Jan 21:14/10 AND / Method (cont) 5 To make the topping, make sjvjtal deep dimples in the dough with your fin t. Drizzl th oliv oil ovjt the surface, allowing it to collect in the dimples. Sprinkle with the onion, olives, rosemary and salt. Bake in th middle of the oven for 25-30 minutes until golden. Eat warm. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 N xt Page Switch On Film 97 Main M u