Focaccia classica al rosmarino (Rosemary focaccia)

I had the day off on Thursday and fancied making some bread and decided to try making focaccia as I had never made it before,. So I thought I’d give it a go. It turned out rather well, although the rosemary was a little more charred in real life that it was in the picture in the cookbook! The recipe is a great one and the end result is certainly tasty, and rather moreish due to both its crispiness and its saltiness. It also came out nicely fluffy inside. Definitely one to cook again. The recipe comes from Gino D’Acampo’s brilliant book, Italian Home Baking.

500g of strong white bread flour
7g of fast-acting dried yeast
6 tablespoons of extra virgin olive oil
300ml (or so) of warm water
2 teaspoons of fine salt
1 tablespoon of sea salt
2 tablespoons of fresh rosemary leaves

Sift the flour into a large bowl and stir in the yeast. Make a well in the middle and pour in three tablespoons of the olive oil, along with the water. Add the fine salt and, with a wooden spoon mix together until the ingredients are well combined into a soft dough.

Transfer to a lightly floured surface and knead for 10 minutes or so until the dough is soft, smooth and elastic.

Fold the edges of the dough underneath to form a smooth, sounded top. Brush with a little olive oil and place in a lightly oiled bowl, cover with cling film and leave to rise in a warm place, away from draughts, for one hour.

Place the risen dough on an oiled baking tray and flatten out into an oval shape, about 3cm thick. Make indentations in the surface of the dough with your fingertips. Brush with a little oil and cover with cling film . Leave to rise in a warm place, away from draughts, for 40 minutes or so.

Pre-heat the oven to 220.

Once the dough has risen, gently press your fingertips into the dough to make more indentations. Tuck the rosemary leaves into the surface, sprinkle with sea salt and drizzle the remaining 3 tablespoons of olive oil over the top.

Bake in the middle of the oven for 20 minutes, until golden. Once cooked cool on a wire rack to that the underside stays crisp.

P1060205

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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