Focaccia

I've been making focaccia on and off for a few years, but I think the method below is the one I will be sticking with. It isn't too involved, and the end result is as good as any other focaccia I have tasted.

Ingredients
400g strong white flour
300g warm water
7g instant yeast
1 tbsp olive oil

10g salt

coarse salt, more olive oil and some sprigs of rosemary for topping

Method

1. Combine the flour, salt, water, yeast, olive oil and salt in a large mixing bowl. Mix well, then work the dough in the bowl until it smooth. Cover and leave to prove for 1 hour.
2. Set the oven to 200oC. Lightly grease a baking tray. (Mine is 22 cm by 33 cm).
3. Gently work some of the air out of the dough, then transfer it to the tray. With wet hands, stretch the dough out to fit the tray (you can do this gradually, leaving it to rest in between) and leave the dough to rise for 30 minutes.
4. Dimple the shaped dough by pressing your wet fingertips into it, sprinkle with salt, put a few wet sprigs of rosemary on top, and drizzle with olive oil, then transfer to oven and bake for 20 minutes or so, until golden brown.

Eggy bread

I find it hard, first thing in the morning, to think of more than about three breakfast options - pancakes (or some variation on them), cereal, or toast. Here is a simple alternative to toast, which my mum used to make for me, and that I now make for my kids.

Ingredients
4 slices of bread
2 eggs
salt

Method
Beat the eggs in a flat dish. Add a little salt, soak the bread in the egg, then fry in a little oil, until it is done on both sides.