How to make activated charcoal focaccia black bread

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I know right, Black bread! How weird is that? Well actually if I'm honest with you... IT'S ABSOLUTELY DELICIOUS!!! No it doesn't taste totally different, but the recipe we made for this is, as usual totally freestyled by my wife. But that's what she's famous for, freestyling recipes. Addionally, with the salt and the slightly different texture this bread has, it's worth trying belive me! Wait whay would anyone want to belive me, I'm a small fishy still? I'm a happy fishling though!

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Ingredients

Things you'll need:

• 4 and a half cups carbon activated black flour, plus a little extra for kneeding
• 4 tbs dry sourdough
• 2 cups warm water
• 4 spoons olive oil
• 1 pinch of salt
• 1 cup artichokes (in oil)
• 1 cup sundried tomatoes (in oil)
• 1 cup pitted green olives cut in round slices
• A few sprigs of rosmery and a small bunch of sage leaves
• Olive oil
• That really thick grained salt (Look at photo)

I am a delicious black bread please eat me!

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Directions

The How to Make Part:

1. Place the water in a small bowl and add the yeast. Stir for a minute or two as this helps the yeast to evolve.
2. Add the 4 spoons of olive oil to your diluted water, stir again and let to rest for about 10 minutes.
3. Grab a fairly large bowl and add your flour, salt and 3/4 of your yeast mix. Start mixing everything together with your hands and add more yeast mix if needed.
4. Keep kneeding till you have a nice dough.
5. Don't worry if your dough is a big gluey, once it rises a little that shall sort itself out.
6. With a fresh dishcloth, cover the bowl with your dough for an hour, letting the dough rise. Come back after an hour, kneed the dough 1 more time for a few minutes and leave it to rest again for another 30. (This way, you'll get an awesome bread!)
7. Pre-heat the oven at 200° (400F),
8. Divide the dough in to 2 portions/halves. With your hands stretch one of the halves in the lenght and width forming an oval shape. Place the dough on your cooking tray. Make sure you have some baking paper on the tray and we greased that with a spoon of olive oil.
9. Top your first half with tomatoes, artichokes, and olives.
10. Now all you need to do is stretch out your second piece of dough to cover your first piece (I stretch them both at the same time beforehand usually)
11. Gently close the edges making sure they're sealed and brush a spoon of olive oil around the seal and top.
12. Decorate the top with artichokes, sundried tomatoes, sage and rosmary. Don't forget to add a few of the large salt grains, that makes it even more yummier!
13. Bake for roughly 25 to 35 minutes, that will probably vary depending on the height of your focaccia bread. I usually make mine about 3cm high as you can see from the photos above.
14. Once you think it's ready, I say think as it's hard to tell being black bread! Dip a tooth pick in to the top and see if feels ok.

TIP: We usually place a little ceramic bowl of water in the bottom of the oven when baking and we try not to open the oven door till we know it should be ready to come out. That way you'll avoid your bread from falling.

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All recipes and photos are made by us. Us as in, 2 plant based freaks that basically cook all day long and wonder why our bathroom weight scales are going up in numbers! But we deal with it, in fact we blame it all on you!

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Thanks for your time my fellow Steematarians, if you liked the recipe, please feel free to show some love. If you don't like Alien looking black bread that looks like it's turned in to a fossil, and you prefer picking stinging nettles to eat in a raw salad then let me know in a comment below!

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