Focaccia

Focaccia

By
From
The Beef Club
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
250g manitoba pizza flour
1 teaspoon dried yeast
1 teaspoon salt
1 teaspoon sugar
180ml lukewarm water
25ml plus
1 tablespoon olive oil
1 tablespoon marjoram
1 tablespoon rosemary
1 tablespoon oregano
a little plain flour

Method

  1. Mix all the dry ingredients in a large bowl. Add the oil and water and stir again. Knead the dough for about 15 minutes (or 10 minutes in a food mixer) until supple and elastic. Put the dough in a clean oiled bowl, cover with a tea towel or cling film (plastic wrap) and leave to rise for 2 hours; it should double in size. Knock down the dough and roll out into a rectangle on a floured worktop. Place on an oiled baking tray and leave for a further 20 minutes covered with cling film or a tea towel. Preheat the oven to 200°C. Brush the dough with a tablespoon of olive oil and bake for 15 minutes.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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