Rose­mary Focaccia

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SERVES 8 PREP 20 min­utes

+ 2 hours to prove COOK 15 min­utes COST 85� a serve

4½ cups bread flour 1½ ta­ble­spoons dried yeast 1 tea­spoon caster su­gar

1/4 cup light olive oil,

plus 1 ta­ble­spoon ex­tra 11/4 cups warm wa­ter

1/3 cup rose­mary sprigs 1 tea­spoon sea salt flakes

1

Com­bine the flour, yeast and su­gar in a large bowl. Make a well at cen­tre. Whisk oil and the warm wa­ter in a jug. Add wa­ter mix­ture to flour mix­ture; mix well. Mix to form a dough.

2

Turn the dough out onto a lightly floured work sur­face; knead un­til smooth and elas­tic. Place dough in a lightly oiled bowl. Cover with plas­tic food wrap; place in a warm, draught-free area for 1 hour or un­til dou­bled in size.

3

Punch down dough, then trans­fer to a lightly oiled oven tray. Press out with your fin­gers into a large rec­tan­gle about 1cm thick. Place in a warm, draught-free area for a 1 hour or un­til risen.

4

Pre­heat oven to 240ºC/220ºC fan-forced. Us­ing your fin­gers, make small dents all over top of dough. Sprin­kle with rose­mary and sea salt flakes; driz­zle with ex­tra oil. Bake for 15 min­utes or un­til golden brown.

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