UPDATE! Check out this awesome video for a comprehensive guide. For the full recipe, see down the bottom:
One question I get asked most often by those who have got my book is: “what recipe should I start with??”
Usually, what I suggest tends to vary depending on my mood. But the most frequent answers will be focaccia or pita breads if you’re a complete beginner, or my “never-fail” rye and raisin if you’re experienced.
Focaccia and Pitas are both from the “basic breads” chapter of my book – these breads don’t require any kneading if you don’t want to, or any other prior thought really. They just let you get on with making great loaves without any fuss. Each is designed to take the beginner through a different aspect of breadmaking and to suggest concepts that will help you later on. Because these are so simple, we’ve put together a few recipe cards to give everyone a chance to bake brilliant bread!
So here I present my focaccia recipe and why it is so awesome. This one is designed to introduce the beginner to really wet doughs – and it is very wet (though not as sticky as some in the book). To view it full size, just click below!
(Direct link to image if above doesn’t work: FOCACCIA)
Brilliant Bread is OUT NOW and available to purchase HERE