I decided that I would see if I could get a script app for my iPad. This works by writing as you would on paper. My iPad is of the older generation and the iPencil does not work on the screen. I eventually found one that I liked, albeit, the app seemed slow. The next step was to find a stylus pen that would work with the app, and the iPad. It sounds simple but was anything but. My first stop was the iStore but the stylus pens they had on offer did not have an ink pen option. And I wanted one with both so that I could write on ordinary paper when need be without having to have two pens in my bag. My shopping ended with a very expensive pen from a computer store that at least made replying to emails somewhat easier while we were away.
Today’s inspiration ♥ Recipe For Bread Maker Focaccia ♥ can be found on Lavender and Lime Click To Tweet
I was not one hundred percent happy with the pen and finally found something on-line that was a quarter of the price. I bought two of these pens and have found them such a pleasure to use. Not only on my iPad, but on the iPhone as well. My next step will be to find a faster reacting app. But that is something for when I have time. And time is not been something I have had much of lately. The day after we got back from overseas I felt like focaccia. But I did not have the patience to wait for my sourdough to do its magic. I opted for my much-loved and not much used bread maker. This bread maker focaccia did not need any of my attention for the most part. And resulted in a great tasting bread.
Click on the links for conversions and notes.
- 250mls water
- 40mls smoked olive oil
- 5mls salt
- 10mls fructose
- 450g bread flour, plus extra for dusting
- 11.25mls instant yeast
- Olive oil to drizzle and for the cling film
- Salt flakes to season
- 90g black olive slices
- Place the water, olive oil, salt, fructose, flour and yeast into the bread pan in this order
- Select the pizza dough setting
- Once the process has ended turn out onto a lightly floured surface and knead for 1 minute
- Shape and press into a 27cm x 20cm baking pan that has been sprayed with non stick cooking spray
- Cover with lightly oiled cling film and leave to prove until doubled in size
- Preheat the oven to 200° Celsius
- Drizzle olive oil over the top of the dough and brush on using a pastry brush
- Lightly season with the salt and scatter the olives on top
- Bake for 30 minutes
- Remove from the oven and leave to cool in the pan before slicing and serving
Inspiration published on Lavender and Lime October 30: