Focaccia with roasted garlic and rosemary
This Focaccia with roasted garlic and rosemary is an absolute family favourite. It’s perfect for sharing and great to take along to picnics.
- 42 g fresh yeast or two packets of dried yeast
- 300 ml warm water
- 1/2 tsp sugar
- 500g strong white bread flour
- 2 tsp salt
- 1 tsp roasted garlic powder (try to make your own, recipe here)
- 2 tbsp extra virgin olive oil + a little extra for kneading
- 1 -2 tbsp freshly chopped rosemary (can be substituted with dried but flavour is so much better with fresh rosemary)
- cracked sea salt (optional)
HOW IT’S DONE
- In a small bowl, mix 100ml of the warm water with the yeast and sugar. The yeast and sugar should dissolve completely.
- Cover with a cloth and leave for 10 to 15 minutes.
- Meanwhile, put your flour, salt, garlic powder and chopped rosemary in a large mixing bowl. Make a little whole in the middle and pour in the yeast mixture and oil.
- Start kneading while slowly adding more of the water until you get an elastic dough. Use as much/little water as your dough needs. If you have a good stand mixer, make use of it. We have the brilliant Kenwood Chef Titanium at home and it’s doing an excellent job kneading bread dough.
- Once you are happy with the consistency, I like to oil my hands and the stretch the dough for a minute or two. Just pulling and twisting it. This is followed by another kneading session of about 5 minutes. During the whole stretching and kneading, I usually add about 1 tbsp of oil to keep the dough from sticking.
- After all this exercise the dough needs to rest. Cover it with a cloth and keep it in a warm place away from any draft. I’d give it an hour, but it has to at least double in size.
- Following the proving, tip the dough onto baking paper. Flatten it to about 3 cms and leave to rise again for 20 to 30 minutes.
- Preheat your oven to 220 degrees Celsius. Put a baking tray in the oven to heat up.
- After the second prove, poke small holes into your dough. About 1 cm deep. drizzle with olive oil and sprinkle a little sea salt on top.
- Carefully take your hot baking tray out of the oven, pop the baking paper with bread on it on, and quick, off in the hot oven.
- Bake for about 15 to 20 minutes. The Focaccia should have a beautiful golden colour.
- Remove from the oven and leave to cool on a rack for a bit. Eat hot, warm or cold, with soup, salad or as a sandwich. The options are endless, it is versatile and incredibly tasty.
x V x