Ingredients
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1 tsp Yeast(double the original recipe)
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300g Strong White Bread Flour
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1 tsp Salt
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1 tbsp Extra Virgin Olive Oil
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200 ml Water
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1 tsp Sea Salt Flakesfor dressing
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A handful Fresh Rosemary
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a drizzle Extra Virgin Olive Oil
Directions
We love the Italian Grand Prix in this house, especially the little ones. Last year the bruschetta went down a storm and this year’s focaccia starter has been incredibly popular too.
We own a bread maker and rather unusually we actually use ours, however I have always been a bit disappointed with the focaccia recipe, there was none of the light springiness you expect…hmm…so I did some research. The solution was simple we had to stop relying on the bread maker to do all of the work and instead we had to knead the dough for about 5 minutes ourselves before dressing the focaccia with the topping. I won’t lie, someone wanted olive focaccia but soon came round to the rosemary and sea salt one.
Enjoy….it is absolutely delicious and the recipe comes from the panasonic bread maker recipe book( – I always double the yeast.)
Steps
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1
Done
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Place the yeast, strong white bread flour, salt (1 tsp), extra virgin olive oil and water into the bread maker and set the pizza dough programme. |
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2
Done
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Once the programme has finished knead the dough for about 5-10 minutes, then stretch it into a rough circle and place on a lightly greased pizza stone. Poke holes in it and place a leaf or two of rosemary in each, sprinkle with the sea salt and drizzle the olive oil over it. |
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3
Done
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Cover with a damp towel and leave to prove in a warm place for 30 minutes. |
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4
Done
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Drizzle with a little more olive oil and bake at 190 C for 20 minutes or until the edges are golden and the centre is well cooked. |
