Focaccia

Focaccia, home-reared and cured ham, home-made mayo, the first salad from the greenhouse. This is something we had for dinner the other evening. The home reared and cured ham took about two years to make in total, but you can buy some from the deli!

Focaccia

  • 500g Flour
  • 2tsp salt
  • 11g dried yeast
  • 2tbsp olive oil
  • 400ml water

Mix ingredients, and knead the dough for around 10 mins until it’s elastic. Flatten the dough in a baking tray and leave it to rise for around an hour, until it has doubled in size. Make dimples on the surface of the dough with your fingers.  Sprinkle with salt. Put it into a pre-heated oven (220C) for 20 mins or until golden brown on top. Remove from the oven and drizzle it with olive oil & herbs while it’s still hot. You can add herbs, chilli etc. to the dough if you like!

Mayo

Put one whole egg into a jar with a neck wide enough to snugly fit a stick blender. Pour 300-400 ml of vegetable oil on top of the egg, the more you put in the thicker your  mayo will be. Put your stick blender into the bottom of the jar and blend until the egg and oil start to emulsify. Slowly draw the blender to the top to ensure all of the oil is mixed in. Add salt, lemon juice and whatever other flavours you like, for example: garlic to make traditional aioli, herbs for a great salad dressing or  some tomato puree for a classic, kitsch marie-rose sauce for prawns. Enjoy!