CLASSIC FOCACCIA. 22/02/14
INGREDIENTS METHOD

Makes 1 loaf

 

20g/¾ oz fresh yeast or 1x 7g sachet dry yeast

A pinch of sugar

500g/1lb 2 oz organic white bread flour

1 tsp of salt

Approx 100ml/3½ fl oz olive oil, plus extra for greasing and drizzling

A few sprigs of rosemary

Sea salt

 

Dissolve the yeast in about 150ml of lukewarm water, stir in the sugar and leave somewhere warm to froth up. On a large, clean work surface, make a pile with the flour and dig a well in the centre. Add the salt.

 

Pour the oil over the flour, then add the yeast water and bring the dough together with your hands, adding as much water as you need to make a loose, stretchy, soft dough. The more water, the lighter the bread. Knead for at least 10 minutes, until you can poke your finger into the dough and it springs back.

 

Place the dough in a bowl, cover with oiled cling film and leave somewhere warm to rise.

 

After an hour, the dough should have risen nicely. Rub a little oil over a baking tray and turn the dough out on to it. Flatten it out to cover the tray. Cover the dough loosely with oil, cling film again and return to the warm place for another 30 minutes, until the dough has doubled in size.

Preheat the oven to 200C/400F/Gas 6. Use a finger to press holes in the dough at regular intervals, pressing right down to the bottom. Break the rosemary into little sprigs and push them into the holes.

 

Drizzle the top with a little more olive oil, then scatter over some sea salt and place in the middle of the oven. Bake for approximately 30-45 minutes until golden and crisp both top and bottom. Serve still warm.

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CLASSIC FOCACCIA. 22/02/14
INGREDIENTS

Makes 1 loaf

 

20g/¾ oz fresh yeast or 1x 7g sachet dry yeast

A pinch of sugar

500g/1lb 2 oz organic white bread flour

1 tsp of salt

Approx 100ml/3½ fl oz olive oil, plus extra for greasing and drizzling

A few sprigs of rosemary

Sea salt

 

METHOD

Dissolve the yeast in about 150ml of lukewarm water, stir in the sugar and leave somewhere warm to froth up. On a large, clean work surface, make a pile with the flour and dig a well in the centre. Add the salt.

 

Pour the oil over the flour, then add the yeast water and bring the dough together with your hands, adding as much water as you need to make a loose, stretchy, soft dough. The more water, the lighter the bread. Knead for at least 10 minutes, until you can poke your finger into the dough and it springs back.

 

Place the dough in a bowl, cover with oiled cling film and leave somewhere warm to rise.

 

After an hour, the dough should have risen nicely. Rub a little oil over a baking tray and turn the dough out on to it. Flatten it out to cover the tray. Cover the dough loosely with oil, cling film again and return to the warm place for another 30 minutes, until the dough has doubled in size.

Preheat the oven to 200C/400F/Gas 6. Use a finger to press holes in the dough at regular intervals, pressing right down to the bottom. Break the rosemary into little sprigs and push them into the holes.

 

Drizzle the top with a little more olive oil, then scatter over some sea salt and place in the middle of the oven. Bake for approximately 30-45 minutes until golden and crisp both top and bottom. Serve still warm.

YOU MAY ALSO LIKE
CARROT, PARSNIP & OLIVE OIL CAKE. 22/02/14
WALNUT, COCONUT, CARDAMOM AND CHERRY GRANOLA. 29/11/14
SODA BREAD 07/06/14
ORANGE, POLENTA & OLIVE OIL CAKE. 22/02/14
PAIN D'EPICES. 15/03/14
PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA. 29/03/14
TORTA DE ACEITE. 22/02/14
MUSSEL, FENNEL & TOMATO SPAGHETTI WITH PANGRATTATO. 15/02/14
VEAL ALLA MILANESE. 08/02/14
MORE BAKING
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Read more
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    Read more
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Read more
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Read more
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