Focaccia
photo by Heather Sullivan
- Ready In:
- 2hrs 25mins
- Ingredients:
- 10
- Yields:
-
2 loaves
ingredients
- 4 1⁄2 teaspoons dried yeast
- 450 ml warm water
- 1 tablespoon sugar
- 120 ml extra virgin olive oil, plus
- additional extra virgin olive oil, for brushing
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 750 g white flour
- 2 teaspoons salt
- coarse sea salt, to sprinkle
directions
- In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
- Let sit for 10 minutes until foamy.
- Add olive oil, the rest of the water and the herbs.
- In a separate bowl, combine the flour and the salt.
- Add this to the wet mixture a little at a time and knead to form a dough.
- Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
- It will be very sticky to start with, work it until it's "clean".
- Place the dough in an oiled bowl, turn and coat the whole surface with oil.
- Cover with a damp warm cloth and let rise in a warm place for at least an hour.
- Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
- Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
- Dimple the dough with your fingers and brush with oil.
- Sprinkle with the sea salt.
- Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
- Cool on a rack for at least half an hour.
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Reviews
-
I made a half batch of this and used bread flour, part-vegetable oil because I ran out of olive oil and all chopped fresh rosemary. The dough was so full of bubbles that I just shaped it and didn't really give it a second rising which didn't affect the texture at all. I also shaped it on a floured wooden board then baked it on a preheated pizza stone. I used maldon sea salt as it has a lovely soft, crumbly and flaky texture.
RECIPE SUBMITTED BY
Samuel Holden
Ibiza, Balearic Isls
Well...I'm 21 Y/o, I was raised in Ibiza, but born in england! I'll eat anything twice and love trying new and unusual things... things with a high "ick" factor tend to put me off, but on recomendation I will try them.
You can contact me by e-mail or through MSN messanger using ymmas6969@hotmail.com (the 69's are because Ymmas by itself was already taken...dont be so dirty minded *LOL*)