LAKE GARDA

After a great time in Austria, we leave Ehrwald and the fabulous Spielmann Hotel http://www.hotel-spielmann.com. We drive across the Fernpass to Innsbruck, stopping briefly for coffee under the Golden Dachl (Golden Roof). Built in 1500, the roof was decorated with around 2,600 copper gilt tiles for Emperor Maximilian 1, to mark his wedding to Bianca Maria Sforza. Many young couples have their wedding pictures taken under the beautiful roof.

We bid a fond farewell to Austria, and drive on to Lake Garda in Italy. We are greeted by the lovely Tony at the Relais Du Lac, who shows us to our room facing the pool. We unpack and don our swimsuits, ready to jump in the pool to cool us down, as the temperature is soaring.

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After a swim and a glass of fizz, we order a taxi and go into town. We discovered a wonderful restaurant here a few years back called Alla Stella where the food is all fresh, home made and delicious. Tonight we order a plate of Italian meat and cheese to share, followed by sole with artichokes. Stella make their own focaccia – delicious (see recipe). We finish with Italian espressos and walk down to the lake to watch the world go by.

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RECIPE FOR FOCACCIA

This is for a bread machine which is a lot easier than pounding the dough by hand!

300ml water

4 tbs olive oil (Italian obviously!)

475gm white bread flour (strong)

1tsp salt

1 tsp dried yeast (fast acting)

6 black olives roughly chopped (optional)

1 tsp Maldon sea salt

Take the pan out of the bread machine and add the water, 3 tbs olive oil and flour. Put the salt and yeast in separate corners. Put pan back into machine, close lid and select dough setting. Press start.

When the programme is finished, take the dough out and flatten it to expel the air. Roll out to a 25cm round. Grease and line a round metal flan tin and place the dough in the centre. Gently push dough to the edge of the tin. Loosely cover with oiled cling film and leave to rise for 30 minutes in a warm place.

Once risen, push the olives into the mixture and make deep small holes all over the dough (I use my porridge spurtle) Brush the remaining olive oil over the bread and leave to rise for another 5 minutes. Sprinkle the Maldon sea salt over the bread, just before baking.

Heat the oven to 200C/FAN 180ºC, spray the bread with water and bake for 20-25 minutes until light brown (not dark). Remove and once cool, cut it (I like to serve it like a slice of cake). Eat with charcuterie, olives, tomatoes, cheese – or on it’s own, whatever you fancy!

Buen apetito!