tbsp fresh yeast
85g (3oz) caster sugar
1.2ml (2 pints) warm water
1.75kg (4lb) strong white flour
4 tsp salt
90ml (3fl oz) olive oil
Choose one of these topping combinations:
1 caramelised red onion and 50g (2 oz) Gubbeen cheese (or a semi-soft cheese of your choice), diced into small cubes
2 tbsp toasted pumpkin seeds, 4 jalapeño peppers (finely sliced), 8 sprigs fresh coriander and 50g (2 oz) grated Cheddar cheese
60g (2 oz) roasted pumpkin and 40g (1¼ oz) grated Desmond cheese (or Parmesan cheese)
16 semi sun-dried tomatoes and 50g (2 oz) Durrus (or a raw milk cheese of your choice), diced into small cubes
Place the fresh yeast and caster sugar in a large bowl and then whisk in the warm water. Beat in half the flour, followed by the salt and olive oil. With a wooden spoon, stir in the remaining flour – don’t worry about lumpy bits.
Turn out the dough onto a lightly oiled surface and knead (about 20 times) until soft. Replace in the bowl and, with your hands, oil it lightly. Cover with a tea towel and put in a warm place (e.g. a hot press or airing cupboard) for 1½ hours.
Remove the risen dough, knock back the air and knead again (20 times) on an oiled surface. Leave to rise in a warm place for 1½ hours.
Turn out on to the oiled surface again and cut the dough into smaller pieces, about a handful each. Oil a rolling pin and roll out each focaccia, about 10–12.5cm (4–5in) in diameter. Place on baking trays lined with greaseproof paper.
Add your choice of toppings and leave to rise for 1 hour before baking in a preheated oven at 200°C, 400°F, Gas Mark 6 for 20 minutes.
Tip: Alternatively, you can place the focaccia dough in the fridge overnight and then add the toppings the following day and bake as above.
We’ve always relied on potatoes in Ireland, often using them as a substitute for flour.
Makes 4
260g (9oz) whole unpeeled potatoes
40g (1¼ oz) butter, plus a little more for frying
salt and freshly ground black pepper
60g (2 oz) plain flour
Place the potatoes in a saucepan, cover with water and bring to the boil. Drain off half the liquid and simmer for about 30 minutes (depending on the size of the potatoes) until cooked.
With a tea towel in one hand to hold the hot potato and a peeler in the other, peel the potatoes, then mash with the butter. Leave to cool slightly. Season with salt and pepper, then fold in the flour and mix to form a dough.
Transfer the potato mixture onto a board, then knead lightly and roll out the dough, about 5cm (2in) thick. Cut out circles. Place a knob of butter in a frying pan and cook the potato cakes over a medium heat until golden on each side. Serve hot.
This is like a tortilla wrap – you can fill the pancakes with cheese and serve with guacamole or salsa (see pages 155 and 159).
Makes 8
160g (5½ oz) plain flour
½ tsp baking powder
400g (14 oz) potatoes, peeled and grated
1 egg, beaten
110ml (4fl oz) milk
Sieve the flour and baking powder into a large bowl, then add the grated potatoes and mix. Stir in the beaten egg and milk to form a thick batter.
Place an oiled frying pan over a high heat and pour a dessertspoon of batter into the pan. Cook for 3 minutes on each side, or until golden brown. Serve hot.
These flat breads are a Northern Irish tradition. This recipe is the perfect solution when you need bread in a hurry, as it can be made quickly and tastes delicious.
Makes 4
400g (14 oz) plain white flour
1 tsp bread soda or bicarbonate of soda
180ml (6½ fl oz) water or milk
125ml (4½ fl oz) yogurt
plain flour, for cooking
Mix together the flour and bread soda or bicarbonate of soda in a mixing bowl. Pour in your chosen liquid and the yogurt, mixing with a palette knife (strange, I know, but it works), until you have a soft, dry dough.
You can shape the farls as you please but the traditional way is to form the dough into a ball and then roll it out into a circle just under 1cm (½in) thick and divide into quarters.
Place a heavy-bottomed frying pan over a medium heat and sprinkle lightly with flour. When it starts to brown, place a farl in the pan and cook for 5–6 minutes per side until lightly browned. Remove the farl, sprinkle some more flour into the pan and cook the rest in the same way. Keep in a warm place until you’re ready to eat them.
Every time my Aunty Muriel comes to visit she brings her health loaf and it is usually gone within a couple of hours of her arrival! The good news is that it is nutritional as well as delicious.
Makes 2 loaves
450g (1lb) wholemeal flour
65g (2¼ oz) wheat germ, plus extra for dusting
65g (2¼ oz) plain white flour
65g (2¼ oz) wheat bran
225g (8 oz) pin-head oatmeal
2 tsp soft brown sugar
2½ tsp bread soda or bicarbonate of soda
1 litre (1¾ pints) buttermilk, see tip on page 17
For the topping:
2 tsp (one per loaf) wheat germ
2 tsp (one per loaf) sesame seeds
Pour all the dry ingredients in to a large bowl and mix together. Then stir in the buttermilk to make a moist dough.
Divide the dough between 2 greased 900g (2lb) loaf tins which have been dusted with wheat germ. Smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ and sesame seeds.
Place in a preheated oven at 230°C, 450°F, Gas Mark 8 for 10 minutes, and then reduce the heat to 140°C, 275°F, Gas Mark 1 and bake for 1 hour.
When the loaves are cooked, remove from the oven and partly cool in the tins, then turn out and leave to cool completely on a cooling rack.