Real Bread Week at Orkney's Schools - Try Your Hand at the Recipes

A big plate of mince and tatties  - and some freshly baked bannock - what could be better?

Pupils and kitchen staff at Orkney's schools have been marking Real Bread Week with some homemade breads freshly made to be enjoyed with school lunches. 

Fancy trying your hand at some of the baking - check out recipes for focaccia bread and bannock below.

Focaccia

Ingredients

•    500g strong bread flour, plus extra for dusting
•    7g dried fast action yeast
•    2 tsp fine sea salt
•    5 tbsp olive oil, plus extra for the tin and to serve
•    1 tsp flaky sea salt
•    ¼ small bunch of rosemary, sprigs picked

Method

STEP 1

Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.

STEP 2

Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.

STEP 3

Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.

STEP 4

Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.

STEP 5

Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. 

Orkney Beremeal Bannocks

Makes 4 bannocks

Ingredients
•    2 cups Orkney beremeal
•    1 cup plain flour
•    1 tsp baking soda
•    1 tsp cream of tartar
•    pinch salt
•    3/4 – 1 cup buttermilk

Instructions

1. Mix together the dry ingredients in a large bowl.
2. Make a well in the centre and add enough buttermilk to make a stiff dough.
3. Roll out on a floured surface to form one large bannock, or cut into quarters.
4. Heat an ungreased griddle pan until moderately hot.
5. Cook the bannocks for about five minutes on each side, and for a few minutes on the edges to seal.