Rose­mary and gar­lic fo­cac­cia

Australian Women’s Weekly NZ - - Contents -


2 tea­spoons (7g sa­chet) dry yeast ½ tea­spoon caster sugar 1 cup (250ml) warm wa­ter 3 cups (450g) bread flour or plain flour (see Julie’s tip) 1 tea­spoon salt 2 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons fresh rose­mary sprigs 2 cloves gar­lic, sliced thinly 2 ta­ble­spoons ex­tra vir­gin olive oil, ex­tra 1 tea­spoon sea salt flakes mar­i­nated olives and thinly sliced pro­sciutto, to serve 1 Com­bine yeast, sugar and the wa­ter in a small bowl; cover and stand in a warm place for 10 min­utes or un­til frothy. (A warm place is in front of a heater or on the open door of the oven with the tem­per­a­ture set at about 100°C.) Sift the flour and salt into a large bowl; stir in yeast mix­ture and oil. Mix to a soft dough. Bring dough to­gether with your hands. 2 Knead dough on a lightly floured sur­face for 10 min­utes or un­til smooth and elas­tic, or use a stand mixer with a dough hook at­tach­ment. Place dough in a lightly oiled bowl; cover and stand in a warm place for about 45 min­utes to 1 hour or un­til dou­bled in size. 3 Mean­while, pre­heat the oven to 240°C (220°C fan-forced). Line two large oven trays with bak­ing paper. 4 Punch dough down with your fist to ex­pel air; knead dough on a lightly floured sur­face un­til smooth. Di­vide dough in half; place one piece on each tray. Press each piece into a 15cm x 30cm oval. 5 Com­bine rose­mary, gar­lic and ex­tra oil in a small bowl. In­dent dough with your fin­gers, push­ing to the base of the tray. Driz­zle or brush fo­cac­cias with oil mix­ture, press­ing rose­mary and gar­lic into dough. Stand in a warm place for about 15 min­utes or un­til risen slightly. 6 Sprin­kle fo­cac­cias with sea salt flakes. Bake for 12 min­utes or un­til browned. Serve with olives and pro­sciutto, if de­sired. Suit­able to freeze. Not suit­able to mi­crowave.

Rose­mary and gar­lic fo­cac­cia

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