Rosemary Focassia
A great tasting bread, packed full of flavour. Serve with cookeryclubs minestrone soup or a large bowl of fresh creamy pasta
Preparation time: 20 minutes plus proving time Quantity: serves 8 Cooking time: 30 - 40 minutes
Ingredients
700g/1&1/2 lb sifted plain flour or strong flour
1/2 teaspoon salt (optional)
1 tablespoon olive oil
1 teaspoon honey
6 -7g or 1 sachet dried yeast
3 tablespoons olive oil
2/3 pint cold water
2 tablespoons chopped rosemary
Method
- Sift the flour
- Add the yeast, 1st olive oil and salt
- Make a well in the middle
- Pour in 1/3 pint warm water and 1 pint cold water
- Mix together until you form a dough
- Turn out on to a clean surface
- Kneed by hand for 10 –12 minutes (until it springs back)
- Mix in chopped rosemary
- Press the dough into an oiled flat baking tray
- Brush with olive oil and sprinkle with sea salt and lightly chopped rosemary
- You could also sprinkle with seed
- Leave in a warm place covered with a clean damp cloth
- Leave until doubled in size
- Cook in a pre heated oven gas 7/ 220 c for 30 - 40 minutes until golden brown and it should tap hollow