07
Nov
Rosemary Focaccia
This focaccia bread is truely delicous flavoured with sea salt and rosemary. It can be eaten as is without needing any butter or other spreads. It’s also great for taking on picnics or to a shared lunch as it keeps without refridgeration.
It’s best to make this recipe on the day needed as otherwise the salt on the top is absorbed and makes white spots. This affects the appearance only as the bread itself still tastes great.
Ingredients
- 1/2 t yeast
- 1 c lukewarm water
- 2 c plain white flour
- 1/2 t salt
- 3 T oilt
- oil, sea salt and rosemary for topping
Method
- Place dry ingredients in bowl and mix.
- Add oil and water and mix well to form a soft dough.
- Cover bowl with a damp tea towel and leave in a warm place until dough has doubled in size. (About 1 hour).
- Knead dough until shiny and elastic, adding more flour if necessary.
- Stretch dough into a round circle and place in an oiled large round cake tin. Press dough into pan.
- Let rise again for 30 minutes.
- Make many deep holes in dough with finger.
- Brush with oil, sprinkle on sea salt and rosemary. Use as much or as little as you like.
- Bake at 220 C for 25 minutes. Focaccia should be just browned when removed.