First things first – I can highly recommend a trip to Sri Lanka. It’s a little bit of India (Goa, actually), a little bit of Thailand, and a touch of Bali. Tall Paul was the instigator of a surf trip (no, I don’t surf) to SR and organized our stay at Stella Beach villa, right on the beach (or surf break, to be exact). Best of all was our in-house chef – and lap pool. Check it out:
Breakfast began with fruit (must have spent hours carving these)…
…and then eggs followed by seriously thick, strong, grainy coffee (not bad, though). This is our chef’s version of traditional Sri Lankan hoppers:
And how about these beautiful – non photoshopped, might i add – crabs and giant prawns?? Lunch, anyone?:
Needless to say, after days of rice, curries and vegetables, a bit of bread was in order.
Olive Foccacia Bread
You can substitute the olives with sun-dried tomato, caramelized onion, Parmesan, rosemary – whatever grabs you. Don’t be afraid to get creative.
1 packet instant yeast
1/3 cup warm water
2 cups stoneground flour (I use Eureka flour)
2T extra virgin olive oil, plus extra for greasing
1 cup black olives, pitted
1. Stir the yeast into the warm water and set aside for about 10 minutes.
2. Combine yeast mixture and flour and stir to combine. Add additional water, a little at a time, until the dough begins to pull together. Knead for about 1 minute. Lightly coat the dough in olive oil and set aside in a large bowl, covered with a damp cloth.
3. After about half an hour the dough should have doubled in size. Turn out onto a lightly floured surface and knead briefly. Pat and roll the dough onto a greased baking sheet or tray. Push the olives into the surface of the bread dough and brush with olive oil. Sprinkle with sea salt.
4.Bake in a preheated oven at about 240˚C for about 15 to 20 minutes.