Saturday, October 4, 2008

Focaccia with Rosemary and Sea Salt

8g sachet dry yeast
1 1/2 cups warm water
1/2 teaspoon sugar
4 1/2 cups standard flour
1/2 cups olive oil, plus extra for brushing
1 teaspoon table salt
Flaky Sea Salt

In a bowl mix together the yeast, water and sugar.
Leave in a warm place for 15 minutes, or until frothy.
Mix together the flour, oil, salt and the frothy yeast mixture until the dough is a smooth round ball. (This is a workout!)
Place the ball in a large well oiled bowl and cover with glad wrap.
Leave in a warm place for an hour, until it has doubled in size.
Turn out onto a well floured surface and knead for 2-3 minutes.
Flatten out into a larger oiled roasting dish, to about 2cm thick.
Cover with glad wrap and leave to rise for 30 minutes.
Preheat the oven at 200C.
Using your fingers and/or knuckles make indentations over the bread and brush with olive oil.
Sprinkle with fresh rosemary and sea salt.
Bake for about 45 minutes or until golden.


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