Sunday, 10 June 2012


How to make:500 gr flour,1 tsp salt,1 sachet=7 g dried yeast,4 tbsp olive oil,300 ml tepid water,1/2 tsp coarse sea salt,rosemary.
Put the flour into a large bowl and stir in the salt and yeast.Make a well in the centre and pour in 3 tbsp of olive oil and tepid water.Gradually mix the flour into the oil and water,using a wooden spoon at first,then by hand,to make a soft,slightly dough.Turn the dough out onto a floured surface and knead for about 10 mins,or until smooth and elastic.Roll the dough(or push it out with your hands)onto a greased baking paper and put it onto a baking try (25x40cm),then cover loosely with a clean tea-towel and leave in a warm place for about 45 mins or until dough has double in thickness.
Preheat the oven at 230C.
Pour a little warm water into a cup ,then dip your finger into the water and press into the risen dough to make deep dents all over the top.
Brush the remaining 1tbs olive oil over the bread and sprinkle with coarse sea salt and rosemary
Bake the focaccia for about 15 mins or until golden brown.Transfer to a wire rack to cool for 10 mins.

No comments:

Post a Comment