Rosemary focaccia

Focaccia

Mix together 350g organic strong white flour + ½ tblspn yeast + pinch salt
Make a well in centre & add 225ml warm water + 1.5 tblspns organic olive oil
Stir together to form a soft dough
Knead for 10 mins by hand or 5 mins if using dough hooks
Leave to rise for around 1-1.5 hours (or until doubled in size) in covered greased bowl
Roll or flatten out dough into a 10 inch circle, place in a lightly grease a baking tray
Leave to prove for ½ hour

Focaccia
Using your fingers poke holes in the dough to form wells/dimples
Add a small spring of rosemary to each dimple, drizzle with olive oil & sprinkle with sea salt flakes

Focaccia
Bake for 20 minutes @ 220C until golden on the outside & soft in the middle

Focaccia
If serving warm drizzle with a little more olive oil before serving otherwise leave to cool on a wire rack

Other great flavours for a variation of this recipe include:

  • olives, Taleggio/Parmesan, sundried/sunblush tomatoes and basil 
  • red or green pesto
  • sage, Gruyere & red onions

Either blend these ingredients into the dough or use as a topping

ENJOY!

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s