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Foccacia
| Preparation : 15 min | Resting : 2 hr |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 500 | g strong white bread flour |
| 1 | tsp salt |
| 1 | level tsp sugar |
| 2 | sachets quick yeast |
| 2 | tblsp olive oil |
| 300 | ml water |
| Topping | |
| Olive oil for drizzling | |
| Fine sea salt | |
| 1 | tblsp chopped rosemary |
| 15 | small sprigs rosemary |
| 1 | Mix oil and water. |
| 2 | Put salt, sugar, dried yeast and flour into main bowl. Add water/oil. Run for one minute to knead. |
| 3 | Leave to rise until doubled in size. |
| 4 | Lightly oil a baking tin 36cm x 25cm approx. Flatten the dough into the baking tin, pushing the dough into the corners Leave to rise in a warm area for 1hr (dough will be spongey). |
| 5 | With the round handle of a baking spoon press dimples into the dough, touching the bottom of the trays each time. Drizzle with oil. Sprinkle with chopped rosemary and sea salt. Push rosemary sprigs into dimples. |
| 6 | Bake in a pre-heated oven, 220c/425f/ gas mark 7 for 20-25 mins or until risen and golden brown. |
Chef’s tip
Place a leak proof vessel with 300ml approx of water in the bottom of the oven, when baking bread, for a lighter, crispy crust.
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