Rosemary focaccia

Rosemary focaccia

Focaccia al rosmarino

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Ingredients

Quantity Ingredient
500g plain flour
1 1/2 teaspoons dried yeast
pinch salt
50ml extra virgin olive oil
280ml warm water, or enough to obtain a soft dough

Method

  1. Put the flour, yeast, salt and oil in a bowl and gradually pour in the water, mixing as you do so with your hands. Work the mixture to a soft dough. At first it will stick to your hands, but as you work it, the dough will start to become smooth. Remember that you must knead the dough with some strength. Push it away from you firmly; do not pussy-foot around. After 5–10 minutes of determined kneading the dough should feel less sticky and begin to show some elasticity – when you pull it apart it will look like a see-through membrane. Form the dough into a ball and put into a large oiled bowl. Cover with clingfilm and leave to rest for an hour.
  2. Preheat the oven to 220°C and line a tray with baking paper.
  3. After the dough has rested and when you are ready to bake, use your hands to stretch out the dough to form a rough oval shape and transfer to the prepared baking tray. Poke your fingers into the surface of the dough to create dimples and stick in a few sprigs of dried rosemary. As you put the loaf in the oven sprinkle it lightly with water and a little rock salt. You can also add some pitted olives to the dough, in which case hold back on the rock salt. Bake for 10–15 minutes.
  4. Hot focaccia is particularly good with roasted capsicums with anchovy cream, and it is excellent with thinly sliced prosciutto and a few rocket leaves. I also like to serve it with fresh tomatoes and bocconcini, and all antipasto items.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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