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Rosemary and Olive Oil Focaccia

chef.alburt's picture
Ingredients
  White bread flour 1 Pound (500 Grams)
  Fast acting yeast 1⁄4 Ounce (7 Grams Sachet)
  Chopped fresh rosemary 1 Tablespoon (Plus Extra For Sprinkling)
  Sea salt 1 Tablespoon (Plus Extra For Sprinkling)
  Warm water 9 Fluid Ounce (275 Milliliter)
  Extra virgin olive oil 2 Tablespoon (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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Rosemary
Interest: 
Quick, Healthy
Cook Time: 
25 Minutes

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Rosemary And Olive Oil Focaccia Recipe