Aisling Larkin's no-knead soda bread focaccia
Ingredients
400g self-raising flour (plus extra for dusting)
500g Natural Yoghurt tub (used to measure the flour)
1.5 tsp baking soda
5 tbsp olive oil + 2 for pouring on the tray
Optional toppings: extra olive oil, sea salt, olives, sun-blushed tomatoes.
Italian Bread Dipping Oil
120g extra-virgin olive oil
20g balsamic vinegar (or balsamic glaze for thicker dip)
10g finely grated Parmesan
1 small garlic clove, very finely grated (about 2g)
2g ( ½ tsp ) dried oregano
1g chilli flakes (optional)
2g sea salt
Black pepper, to taste
Optional: ½ anchovy fillet (mashed)
Method
Preheat the oven to 220–230°C. Place a baking tray with 2 tbsp olive oil in the oven to heat.
In a large bowl, mix the flour, yoghurt, baking soda, and 3 tbsp olive oil until a soft dough forms.
Carefully remove the hot tray from the oven. Spoon the dough onto it and gently spread out.
Bake as is, or drizzle with olive oil and scatter over sea salt, olives, or sun-blushed tomatoes for extra flavour.
Bake for 20–25 minutes, until golden and crisp on the outside but soft inside.
Serve warm, dipped into my Italian dipping oil.
Italian Bread Dipping Oil
Pour the olive oil onto a shallow plate or bowl.
Drizzle over the balsamic.
Sprinkle on Parmesan, garlic, herbs, chilli & (if using), salt, and pepper.
Let it sit for 5 minutes, then swirl gently
