AR­TI­CHOKE & ROSE­MARY FO­CAC­CIA

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

500g (1lb 2oz) strong white bread flour 1 x 7g sa­chet dried yeast ½ a bunch of fresh rose­mary, leaves picked 1 x 280g jar ar­ti­chokes, drained and chopped Olive oil Mix the flour, yeast and 1tsp sea salt in a large bowl. Add 350ml (12fl oz) tepid wa­ter and stir. Knead on a floured sur­face for 10 mins. Trans­fer to a bowl, cover and leave un­til dou­bled in size (1 hour). On an oiled bak­ing tray, roll the dough into a 1cm (½in) thick rec­tan­gle. Cover half the dough with the ar­ti­chokes and most of the rose­mary; fold the other half over. Cover with cling­film. Rest for 30 mins. s. Pre­heat the oven to 220°C/ C/ gas 7. Put a tray of cold wa­ter ter in the oven to keep the bread ead moist. Dent the bread with your fin­gers, driz­zle with oil, sprin­kle over salt and rose­mary. Bake for 20-25 min­utes un­til golden.

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