Rosemary Focaccia

In Brief

Prep Time : 180 minutes

Cooking Time : 20 minutes

Serves : 10

This has to be one of the all time favourite recipes for when I eat out! I really do enjoy making breads, I’ve probably inherited this skill from my mum as she makes the perfect bread, even to this day! To make this recipe as easy a possible, please get all your ingredients out and at room temperature as this does make a huge difference.

Shopping List

  • Doves Strong White Flour: 800g
  • Quick Yeast: 14g
  • Warm Water: 500ml
  • Olive Oil: 100ml
  • Fresh Rosemary: 3 Sprigs
  • Salt: 2 tsp
  • Maldon Salt Flakes: Pinch
  • Sugar: 2 tsp
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Cooking Instructions

1. Mix the yeast, 2tsp of sugar and 100 ml of warm water, give it a nice mix and leave to one side.

2. Weigh out your flour, mix in the salt.

3. The yeast should now be frothing slightly. This is an indication that the yeast is active and just reassures you that the bread will rise.

4. Add the water, yeast and oil to the flour and start to mix so all the ingredients are combined.

5. At this stage turn out the mix and start to kneed on the surface-top or using a dough hook in a mixer. Do this for a good 5 minutes until the dough is wet but not sticky.

6. Place in a bowl, cover with a towel and leave in a warm place until doubled in size.

7. Turn out again and roll into thin rectangles and place on a lined baking tray.

8. Poke the bread with you fingers and spread the rosemary oil all over the top**

9. Leave to rise again and pop into a preheated oven at 180 degrees celsius until nice and brown on top

10. Place on a cooling rack, coat with more oil and sprinkle some salt flakes on top.

**Rosemary oil – To make this, chop up some fresh rosemary in a saucepan, cover with oil, warm slightly and leave to infuse for a few hours.

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