Rosemary Focaccia Bread

Rosemary Focaccia Bread – a simple rosemary and sea salt focaccia bread. Toppings can be easily adapted.

Rosemary Focaccia Bread
Serves 1
Rosemary Focaccia Bread - a simple rosemary and sea salt focaccia bread. Toppings can be easily adapted.
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For the dough
  1. 300g Italian 00 flour
  2. 650g strong bread flour
  3. 15g salt
  4. 15g fresh yeast
  5. 500g tepid water
  6. Extra virgin olive oil, to drizzle
For the topping
  1. 30ml olive oil
  2. 15ml water
For the finish
  1. One pinch sea salt
  2. 1 small handful fresh rosemary sprigs
Instructions
  1. Combine the flours with yeast and salt in a medium mixing bowl. Pour in the water and work them together until the dry ingredients form a dough. Knead for 5-10 minutes until the dough turns smooth and elastic. Wrap it up with a damp kitchen towel and set aside in a warm place for 45 minutes or until the dough rises up to double in size.
  2. Meanwhile, brush the sides and base of a baking tray with oil to grease and warm up your oven.
  3. Remove the kitchen towel and place the dough on a baking tray. Punch it with your knuckles to remove any trapped air and smother it with a lashing of extra virgin olive oil. Press it gently with your fingertips to make shallow depressions and rewrap it with a kitchen towel. Let it rest again for another 20-40 minutes or until the dough rises up.
  4. Place the baking tray in the hot oven for 15 minutes or until the bread is baked through and turns a golden colour.
  5. For the topping, whisk its ingredients together until they emulsify into an opaque mixture and brush it all over the baked bread. Scatter the rosemary sprigs on top followed by a sprinkling of sea salt on top.
  6. Slice and serve warm.
  7. Tip: Change toppings to preference, such as chilies, olives, herbs, anchovies or sun-dried tomatoes.
Notes
  1. Level: Medium
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