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ROSEMARY AND OLIVE FOCCACIA

Posted by Susie Taylor on

520g Strong White Flour, 450ml water, 3g yeast,10g salt

Preheat oven to 250C. Mix all the ingredients together and leave to sit in an oiled mixing bowl for at least four hours - it should rise significantly in this time - ours went mad! Oil an appropriate sized baking tray and using wet hands transfer the dough into it. Allow to sit in the baking tray for another hour before baking – it will rise again - if you are concerned it has risen too much you can always gently bang the bottom of the baking tray on a hard surface which will knock out a bit of the air. Now top the focaccia with whatever you like - we used rosemary, Ollys Olives and sea salt. Again use wet hands to push the toppings into the dough. Drizzle with Fino olive oil before baking for 25 minutes. Your focaccia should be browned on top and slightly crispy on the bottom. Best served warm!


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