Rosemary and Olive Oil Focaccia Recipe
Ingredients
| Or bread flour | 500 Gram | |
| Yeast | 7 Gram | |
| 1 tablespoon chopped fresh rosemary, plus extra for sprinkling | ||
| 1 tablespoon sea salt, plus extra for sprinkling | ||
| Warm water | 275 Milliliter | |
| 2 tablespoons extra virgin olive oil, plus extra for drizzling | ||
Directions
1. Combine the flour, yeast, rosemary and salt into the bowl of a food mixer and add the water and oil. Set the mixer to low and work the ingredients together to form a soft dough. Increase the speed to high and knead the dough for 8-10 minutes until smooth and elastic.
2. Shape into a ball, place in an oiled bowl, cover with a clean tea towel and leave to rise for 1 hour or until doubled.
3. Knock back the dough on a lightly floured surface and roll out to form a round. Press the dough into a 25 cm (10 inch) ovenproof frying pan or cake tin. Cover with oiled clingfilm and leave to rise for 1 hour.
4. Using your fingers press indentations over the dough. Cover with oiled clingfilm and leave to rise for a final 30 minutes until well risen.
5. Sprinkle the dough with a little salt, drizzle with a little oil and scatter over some rosemary. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 25 minutes until risen and golden. Cool on a wire rack and serve warm.
2. Shape into a ball, place in an oiled bowl, cover with a clean tea towel and leave to rise for 1 hour or until doubled.
3. Knock back the dough on a lightly floured surface and roll out to form a round. Press the dough into a 25 cm (10 inch) ovenproof frying pan or cake tin. Cover with oiled clingfilm and leave to rise for 1 hour.
4. Using your fingers press indentations over the dough. Cover with oiled clingfilm and leave to rise for a final 30 minutes until well risen.
5. Sprinkle the dough with a little salt, drizzle with a little oil and scatter over some rosemary. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 25 minutes until risen and golden. Cool on a wire rack and serve warm.
Chef
