Focaccia with rosemary
If you're making an Italian supper, why not surprise your guests with home-made bread
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 30 minutes plus 3 hours rising
- Put 1 tsp yeast in a large bowl with 125ml warm water. Leave for 5-10 minutes to bubble, then add 75g of the flour. Mix, cover with clingfilm and leave for 45 minutes.
- In another bowl, mix the remaining yeast with 250ml warm water. Leave to bubble for 5-10 minutes then add to the first mix. Stir in the oil, 2 tsp of the salt, the rosemary and remaining flour. Mix to a dough and knead for 10 minutes (dust with flour if it's sticky). Put in a well-oiled bowl. Cover with clingfilm and leave somewhere warm for 11/2 hours or until doubled in size. Chill if finishing the next day.
- Oil a shallow roasting tin. Punch the air out of the dough and shape into the tin. Cover and leave to rise for 1 hour. Heat the oven to 220C/fan 200C/gas 7 and pop in a baking sheet in to preheat. Sprinkle the dough with the remaining salt and a few rosemary leaves. Bake on the warmed baking sheet for 15-20 minutes until risen and golden. Cut into squares and serve hot or cold.
Per serving
188 kcalories, protein 4g, carbohydrate 30.9g, fat 6.2 g, saturated fat 0.9g, fibre 1.2g, salt 1 g
Recipe from olive magazine, March 2008.
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http://www.bbcgoodfood.com/recipes/5258/
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Ingredients
- 2 tsp dried yeast
- 475g plain flour
- 75ml olive oil
- 3 tsp sea salt flakes
- 10g rosemary , chopped, plus some leaves to garnish
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Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 30 minutes plus 3 hours rising
Ingredients
- 2 tsp dried yeast
- 475g plain flour
- 75ml olive oil
- 3 tsp sea salt flakes
- 10g rosemary , chopped, plus some leaves to garnish
Per serving
188 kcalories, protein 4g, carbohydrate 30.9g, fat 6.2 g, saturated fat 0.9g, fibre 1.2g, salt 1 g
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13 April 2008
sally rated and commented on this recipe
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