Focaccia
This rustic and aromatic focaccia bread recipe is a delightful treat for your senses. The dough is infused with the warm flavors of olive oil, rosemary, and garlic, creating a beautiful harmony with the crisp golden crust. A perfect balance of textures awaits as you bite into this soft yet slightly crunchy bread. Enjoy the process of baking as the lovely scents fill your kitchen, and anticipate the satisfaction of savoring a slice of this freshly baked focaccia.
— Constant Cookbook
Ingredients
- 1 dsp dry yeast
- 250ml warm water
- 500g strong flour
- 1 tsp salt
- 125ml olive oil
- Flour for dusting
- Sea salt
- Fresh rosemary
- 2 cloves garlic, peeled and sliced
- 2-3 tbsp olive oil, for greasing trays
Instructions
- Sprinkle the yeast over the warm water and leave in a warm place for 15 minutes.
- Place the flour,salt and oil in the bowl of a food processor and, with the motor running, add the yeast and water. Continue to process until a smooth dough forms that leaves the sides of the processor bowl clean.
- Transfer the dough to a large bowl dusted with a little flour, and leave to rise for 1 hour.
- Knead the dough on a floured surface and roll out into a large oval shape, approx 1cm thick.
- Transfer the dough to an oiled baking tray and mark it into 5 segments by slashing the top of the dough radially. Carefully pull the bread to open these cuts slightly. Brush the dough liberally with oil, sprinkle with salt, and scatter over the rosemary and garlic. Leave to rise a further hour.
- Preheat the oven to 200C/ Gas 6.
- Bake the bread for 30-40 minutes until golden brown and crisp.
Yield
Makes 1 loave
Comments
No comments found.