Tuesday, 6 January 2015

Rosemary focaccia

Oven-baked flat Italian bread topped with fresh rosemary

I love this quick flat bread. So versatile both in toppings and in uses as well. I made the plain version (no topping) in my Christmas menu for base of the smoked salmon bites. The recipe is simple with five basic ingredients: flour, salt, water, yeast and olive oil.

You will need to make one rosemary focaccia (20 x 20 cm):
275 g strong bread flour
175 g water
12 g fresh yeast
a pinch of salt
2 tbsp olive oil

For the topping:
1 tbsp olive oil
coarse salt (optional)
2 sprigs of rosemary

1. Sift the flour into a big mixing bowl. Add the salt. Mix well.
2. Add the fresh yeast to the lukewarm water, dissolve. Add it to the flour and the olive oil too.
3. Combine the ingredients well, then knead for 6 to 8 mins. The dough should be smooth and elastic.
4. Oil a baking pan (I used a square pyrex, you can use a round one if you prefer), put in the dough and stretch toward the edges.
5. Cover with a tea towel and let it rise for 30 mins.
6. Meanwhile, preheat the oven to 200°C.
7. When the dough is rested/risen enough make holes in it with your fingertips. Brush with olive oil and sprinkle with fresh rosemary leaves and coarse salt (if using).
8. Bake in the oven for 20 to 25 mins. I like mine with a crispy shell. Enjoy!

Allergy: Gluten, yeast. Dairy-free. Egg-free.

Tips: Use toppings to you liking, just make sure you do not use too much, the dough does not like a heavy topping, like a thick layer of tomatoes for example.

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