Lunch with friends and Focaccia 8p/5p a serving
Have lost half a stone since the beginning of January, so made sure not to have too much this evening, so had a bowl of home made soup and a couple of pieces of fruit.
This was a much better dieting day than yesterday! I had some work to do in Tunbridge Wells, so made sure I had a good breakfast as I wouldn’t be finishing until after lunch. By the time I got to Morrisons I was pretty hungry and at the end of my shopping, I dived head first into a pack of caramel wafers. Poop. Then when I got home, I was uninspired for dinner, and really didn’t want to make anything. I was hoping Mike would volunteer, but he tempted me sorely by offering to get a takeaway, so I had a Chinese yesterday as well as the wafers. Oh dear.
Still, I have a Fitstep class tomorrow morning, that will burn off a lot of calories, and I have been using an app called Daily Burn pretty often. Sheesh it sure points out to me how unfit I am right now.
Did you like the look of the salad yesterday? It’s one of my absolute favourites, and when we have it, it is often with this. Years ago, I used to make it with double zero (00) flour, and you do get a different flavour with it, but I just use the cheap flour now, and it’s still really good.
If you can manage it, olive oil is worth using to drizzle over the top
On reflection, this makes 4 servings, rather than 2, even tho we eat it all between us 🙁
1/2 tsp yeast, 14p 2 sachets, 1/2 a sachet 4p
140ml warm water
250g flour, 45p/1.5kg, 5p
1/2 tsp salt
2 tblsp oil for dough, olive oil £2/500ml 12p
Veg oil £1.50/litre, 5p
Another 2 tbslp oil to drizzle over, 12p or 5p
A sprig of rosemary if you have it
33p or 19p depending on oil used
Put the yeast, flour, salt, 2 tbslp oil and warm water in a bowl. Mix until amalgamated then give it a little knead, no need to do much. Cover with cling film or a plate and leave in a warm place for half an hour to rise.
Punch the dough back and put on a baking tray, shaped into an oval the same kind of area as a small dinner plate. Leave it to puff up for 20 minutes or so in a warm place.
Push your finger into the top, to make lots of dimples. Push little pieces of rosemary in here and there if you have any. Drizzle with 1 tbslp of oil. Make sure you drizzle oil over the herb, or it will just dry out in the oven instead of crisping up deliciously.
Bake in a hot oven at 220fan/200c/425F/Gas 6 for 20-25 minutes until golden.
Immediately on taking out of the oven, drizzle over the final tblsp of oil
This is seriously good with the salad, or all kinds of soups. When cold it is delicious because of the oil, and it’s lovely toasted.
You could put whole or sliced black or green olives on the top, or slivers of sun dried tomato, fresh sage in place of the rosemary, or anything else you think would taste good