18 October 2011

Recipe: Fabulous Foccacia Bread

It seems you're all desperate for this recipe, so instead of waiting until we next make it I'll post it right now (alright already!) and you'll have to make do with just the one picture of the finished product. Here's what I loved about it....

  • totally moorish and I had to have more and more and more (although that could also be a bad thing!)
  • it was really easy to make (a humble bystander's opinion since it was hubby who cooked it!)
  • you could combine any number of different herbs in the ingredients
  • the crunchy base
  • it tasted as good as it looked and THEN some
Foccacia Bread
4 cups flour
2 – 3 teaspoons salt
¼ cup chopped fresh rosemary (or other combination of herbs)
2 cups very warm water
1 teaspoon honey
4 teaspoons dry yeast
½ cup olive oil
sea salt (for the top)

In a large bowl combine flour, salt and finely chopped rosemary (whisk till evenly mixed).

In another bowl/jug dissolve honey in 2 cups of very warm tap water. Add yeast and stir just enough to get it wet. Leave until hydrated (approx 3 – 4 mins).

Pour into dry ingredients and mix with metal spoon to combine.

Pour the olive oil over the top. Do not mix.

Cover the bowl with a tea towel and place in the hot water cupboard or in a warm spot for 1 hr (45 mins if you’re in a rush). The dough should double in size.

With a metal spoon try to gently mix some of the oil into the dough. Plop onto a tray lined with baking paper (I use a slice tin 30cm x 25cm and make sure the baking paper goes up the sides about an inch and a half).  Gently press and stretch the dough with your fingers until it covers the entire base of the tin. Dimple the dough.

Put back in the hot water cupboard or somewhere warm for 30 mins to rise again.

Pre-heat oven to 220 degrees celsius while you wait for the dough.

After 30 mins is up, dribble a small amount of olive oil on the top and sprinkle with sea salt (you can also sprinkle more rosemary on top if you like).

Put in the oven and bake 15 – 20 mins (or until golden) on a rack slightly below half way in the oven (to ensure a crispy base).


 ENJOY!

 And a big thank you to my lovely friend Sally for sharing the recipe...although I'm not sure my waistline is going to be quite so thankful!


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