Rosemary Focaccia Bread – a simple rosemary and sea salt focaccia bread. Toppings can be easily adapted.
Rosemary Focaccia Bread
Rosemary Focaccia Bread - a simple rosemary and sea salt focaccia bread. Toppings can be easily adapted.
For the dough
- 300g Italian 00 flour
- 650g strong bread flour
- 15g salt
- 15g fresh yeast
- 500g tepid water
- Extra virgin olive oil, to drizzle
For the topping
- 30ml olive oil
- 15ml water
For the finish
- One pinch sea salt
- 1 small handful fresh rosemary sprigs
- 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.
- Meanwhile, brush the sides and base of a baking tray with oil to grease and warm up your oven.
- 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.
- Place the baking tray in the hot oven for 15 minutes or until the bread is baked through and turns a golden colour.
- 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.
- Slice and serve warm.
- Tip: Change toppings to preference, such as chilies, olives, herbs, anchovies or sun-dried tomatoes.
- Level: Medium