Rosemary Focaccia

                                  Rosemary Focaccia
Rosemary Focaccia

Rosemary focaccia is flat oven-Italian bread is similar in style and texture to pizza dough.

Preparation time-30 minutes
Cooking time-20 minutes
Yield-2 kg
Ingredients                                                             Quantity
Caster sugar                                                          7gm
Yeast                                                                     15gm
Warm water                                                           800ml
Plain flour                                                              1kg
Salt                                                                        15gm
Fresh rosemary springs                                         15g
Olive oil                                                                  70ml
Corn meal                                                              150gm

Step 1 place plain flour, yeast, and salt in a bowl and mix well. Make a well in centre. Combine water with olive oil and add to dry ingredients. Use a wooden spoon to stir until combined and then use your hands to bring the dough together.
 Step 2 Turn the dough onto a lightly floured surface and knead for 5 to 10 minutes. Brush bowl with oil to grease. Place dough into bowl and turn in over to lightly coat dough surface with oil. Cover bowl with plastic wrap and then place in a warm, draught-free place for 1 hour.
Step3 preheat oven to 200C. Brush a 38cm*28cm baking tray with oil. Turn onto a lightly floured surface and knead again for 4 minutes until smooth. Use a rolling pin to roll dough into a 38cm*28cm rectangle about 10 mm thick. Transfer to greased tray and press into sides to fit. Brush with a oil. Stand in a warm draught-free place for 30 minutes.
Step 4 Use your tips to make a dimpled pattern over a surface of dough. Remove rosemary leaves from springs in small bunches and poke into dough, spacing evenly. Drizzle with olive oil and rock salt. Bake for 20 minutes until golden brown.


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