Recipe – Foccacia Bread
This month I would like to share with you our recipe for rosemary focaccia bread. It is an easy bread to make but not very forgiving when proving, so don’t over prove or let it get too warm – even an airing cupboard is usually too hot.
Serves 8
500g strong white bread flour
2 tsp salt
15g dried yeast
2 tbsp olive oil
400ml cold water
Olive oil for drizzling
3 sprigs rosemary (chopped)
10 cloves garlic
Maldon sea salt
- Place the flour, salt, yeast, olive oil, rosemary and 300ml of water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough, then knead in the bowl for five minutes, gradually adding the remaining water.
- Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 180 degrees and repeat the process for about five minutes.
- Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return it to the bowl, cover and leave to rise until it has doubled in size – this should be done somewhere at room temperature, not too hot.
- Line two large baking sheets with greaseproof paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners. Push the cloves of garlic into the dough, then leave to prove for one hour.
- Preheat the oven to 220C/Gas mark 7. Drizzle the loaves with oil, sprinkle with fine sea salt and then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
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