Rosemary Focaccia (V)

Janey's picture
Submitted by Janey on September 2, 2019 - 1:46pm
Ingredients: 

500g strong white bread flour, plus extra for dusting
2 tsp salt
1 x 7g/⅛oz sachet fast-action dried yeast
80ml oz olive oil, plus extra for drizzling
150-250ml warm water
vegetable oil or oil spray, for oiling
1 bunch fresh rosemary
large pinch sea salt
1 tbsp Olive Oil
1 tbsp Balsamic Vinegar

Serves: 
12
Oven Temp: 
200 °C / 400 °F / Gas 6
Cooking Time: 
20 - 25 mins
Method: 

In a jug add the yeast to the warm water and set aside in a warm place and wait for the yeast to react.

Put the flour in a mixer with a dough hook add the salt and yeast to it. Mix for approx 5 minutes. The dough should be soft but not sticky. 

Gently oil the dough, cover and put to one side until it has doubled in size.

Gently knock back the doughand knead in a some oilive oil. Oil a pan, and gently shape the dough to fit a rectangular baking pan. 

Cover and leave to one side until the dough has doubled in size.
Sprinkle on some more olive oil and make dents into the surface of the dough using your finger. 
 
Finely chop the rosemary and sprinkle on to the top of the dough with a little sea salt.

Place into a pre-heated oven on Gas 6 and cook for approx 20-25 minutes until golden brown.

Serve with an olive oil and balsamic vinegar dip.

Recipe Tags: 
Bread
Focaccia
Vegetarian