Herb-flavoured wholemeal focaccine

Inspiration for these focaccine came up during my trip to Jordan.

I remember the market food stalls, in the busy streets of Amman, full of flatbreads topped with olive oil and za'atar.

Once home, I had to replicate them, with, of course, a bit of my Italian touch!

INGREDIENTS:

150g of strong flour

150g of wholemeal flour

2g of dry yeast (6gr if using the fresh one)

120g of unsweetened soy milk

80g of water

8g of salt

15ml of olive oil

For topping:

Fresh or dry herbs such as rosemary, thyme, sage, marjoram and oregano

A pinch of salt

Olive oil

INSTRUCTIONS:

In a bowl combine the two flours whilst in a glass dissolve the yeast within the soy milk.

Once dissolved, add the milk to the flour and start to knead the dough. Add water, oil and salt and keep kneading until your dough is smooth and soft. Place it in a bowl to rest about 30 mins after which you will fold it. To fold, simply take the dough's edges and fold the flap of dough towards its centre.

It's now time to let it rest until it doubles in size. Mine took 10 hours, but very much depends on the room temperature and how much yeast you use. For a quicker rise, simply use more yeast.

Once ready, flap your dough on a floured surface and start flattening with your hands first, then with a rolling pin until your dough is about 1cm thick. Create your focaccine by using a round cookie cutter and place them into a oily tray. Let them rest for another 2 hours.

30 mins before baking, prepare your topping sauce by mixing olive oil, salt and the herbs. Gently press your fingers on the focaccine to create small holes on which you will spread the sauce.

Bake for 20 minutes at 180°C, serve warm and enjoy with your fave pickles and dips!