for 1 bread

Dough

250 g	white flour
250 g	wholemeal flour
2 tsp	salt
4 sprig	thyme, leaves torn off
½ cube	yeast (approx. 20 g), crumbled
3 dl	water
1	blood orange, all of the juice (yields approx. 75 ml)
2 tbsp	olive oil

Focaccia

2 tbsp	olive oil
2	blood oranges, in slices
60 g	pitted green olives, cut into rings
3 sprig	thyme, leaves torn off
½ tsp	sea salt

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the water and all the remaining ingredients up to and including the oil. Using the dough hook on a food processor, knead for approx. 5 mins. to form a soft, smooth dough. Transfer the dough to the prepared tin. Stretch out the dough with oiled fingers. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Focaccia

Drizzle the oil over the dough, use your fingers to make indentations. Top with the blood orange slices and all the remaining ingredients.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.

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