Focaccia Recipe
Make a simple, homemade version of
this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes
or enjoy with green salads!
Ø Kcal-208
Ø Fat-7g
Ø Saturates-1g
Ø Carbs-31g
Ø Sugar-0g
Ø Fibre -1g
Ø Protein-5g
💨Ingredients:
· 500g strong bread flour, plus extra
for dusting
· 7g dried fast action yeast
· 2 tsp fine sea salt
· 5 tbsp olive oil, plus extra for the
tin and to serve
· 1 tsp flaky sea salt
· ¼ small bunch of rosemary, sprigs
picked
💨Method:
1. Tip the flour into a large mixing
bowl. Mix the yeast into one side of the flour, and the fine salt into the
other side. Then mix everything together, this initial seperation prevents the
salt from killing the yeast.
2. Make a well in the middle of the
flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually
until you have a slightly sticky dough (you may not need all the water).
Sprinkle the work surface with flour and tip the dough onto it, scraping around
the sides of the bowl. Kneed for 5-10 mins until your dough is soft and less
sticky. Put the dough into a clean bowl, cover with a tea towel and leave to
prove for 1 hr until doubled in size.
3. Oil a rectangle, shallow tin (25 x
35cm). Tip the dough onto the work surface, then stretch it to fill the tin.
Cover with a tea towel and leave to prove for another 35-45 mins.
4. Heat the oven to 220C/200C fan/gas 7.
Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive
oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of
rosemary into the dimples in the dough.
5. Bake for 20 mins until golden. Whilst
the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and
serve warm or cold with extra olive oil, if you like.
Serve to your Friend!😋😋
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