Focaccia

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Focaccia recipe is up there with my all time favourite breads. Light and airy yet simple to make there are so many flavour combinations you can use to enhance this loaf. Here I’ve gone traditional with rosemary and crunchy rock salt which works perfectly with Focaccia.

Focaccia
Yields 2
Print
Prep Time
10 min
Cook Time
20 min
Total Time
2 hr
Prep Time
10 min
Cook Time
20 min
Total Time
2 hr
Ingredients
  1. 500g Strong white flour, plus extra for dusting
  2. 7g Dried yeast
  3. 300ml Warm water
  4. 1 tsp Fine salt
  5. 2 tbsp Olive oil, plus extra for drizzling
  6. 2-3 Sprigs rosemary, needles picked
  7. Pinch of sea salt crystals
Instructions
  1. Sift the flour into a large bowl and add the yeast to one side of the bowl and the salt to the other. Pour in the water and olive oil and mix to form a rough dough. Drizzle a small amount of olive oil onto a work surface and knead the dough for 5-10 minutes until smooth. If the dough is sticky and difficult to work with, add a light dusting of flour to bring the dough together.
  2. Place the dough into an oiled bowl and cover with cling film. Put in a warm place for an hour or until the dough doubles in size.
  3. Preheat the oven to 220C. Dust an ovenproof baking tray with flour.
  4. Remove the cling film and place the dough onto the tray, handling gently to keep the air within. Stretch the dough out to reach all the corners of the tray. Drizzle a little olive oil over the dough and press your finger tips into the dough to create dimples. Cover the tray loosely with cling film and leave to rise again for 20 minutes.
  5. Remove the cling film and sprinkle over the rosemary and salt crystals. Bake in the oven for 15-20 minutes. The Focaccia should be golden brown and give a hollow sound when tapped at the base. Leave to cool completely and serve with olive oil and balsamic vinegar to dip.
Artisan Traveller https://www.artisantraveller.com/

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