So if you follow my for posts, you’ve definitely at some point seen some bread I’ve made with olives and rosemary called ‘Focaccia Bread’. If you don’t know what focaccia bread is, it’s a flattened loaf of bread with olive oil, traditionally topped with olives, and it’s very light and easy to eat. Serve it on the dinner table and just rip off your chosen piece.
Many people have requested that I post the recipe for this, and here I am. My first food post of many. As long as my computer doesn’t keep switching off -big sigh- I hope you enjoy!
YOU WILL NEED…
For the bread:
2 tsp Surebake yeast (fresh is best)
1 1/2 cups lukewarm water
1 tbsp sugar
1 tsp salt
1 tbsp olive oil
4 cups High Grade Flour
1 tsp oreganum
For the topping:
1 Tbsp olive oil
Course rock salt
Place all the bread ingredients into the machine, and set to the ‘dough’ cycle.
Once dough has finished its cycle mixing and rising, take dough out and spread out on a baking tray lined with baking paper.
Cover dough with cling wrap and place in a warm area. In the sun by the window, leave in the car on a summers day, or in front of the fire.
Once dough has risen, given about 30 minutes, remove plastic covering and create dimples over the loaf with your fingers.
Drizzle olive oil over the loaf, sprinkle course rock salt, and fresh rosemary.
Place loaf inside a prebaked oven at 225° for 15 minutes. Remember to watch bread, as a lot of ovens are different to each other. I find sometimes even 10 minutes is fine. Look out for a nice golden glow on the crust/top.