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
Method
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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