Rosemary Focaccia
The story behind this recipe dates back more than 5 years. Before Sabor de Amor I was working with Thermomix carrying out demonstrations in restaurants and food festivals. One of the recipes I loved to show off was my Alioli and I used to serve that with THIS Rosemary Focaccia and, well, put it this way, freebies at Food Festivals don’t get much better than this.
This was definitely one of those lightbulb moments that led to Sabor de Amor.
Ingredients
Focaccia Dough
500g strong white bread flour
350g Warm Water
30g Olive Oil plus extra to drizzle over
20g Fresh Yeast or 1 Sachet Instant Yeast
1 tsp sugar
1 tsp Sea Salt
2 tbsp chopped fresh rosemary
Method
Mix flour, sugar, yeast, oil, water and 1tsp fine salt until combined together (20 - 30 seconds)
Knead in the bowl by stretching and folding using either your hand or a scraper for 5-6 minutes. The dough will be very sticky
Transfer to a separate, lightly oiled bowl.
Cover and leave to rise until doubled. This can take between 1 and 4 hours. Tip: If you proof it in a warm place (airing cupboard or in a warm oven no more than 50°) it will be much quicker
Tip onto a large, lightly oiled tray (about 22 x 33cm) and spread it out evenly - helps if flour your hands. Leave to rise for another 30 minutes somewhere warm.
Preheat the oven to 220°.
Make indentations all over the risen dough with your fingertips and sprinkle the dough with olive oil, sea salt and rosemary. Sprinkle water over the surface of the dough.
Bake in the oven for 18 - 20 minutes till nice a golden.
Let it cool on a cooling rack. Then its ready!
Best served with some fresh Alioli!