Rosemary Focaccia Recipe

Rosemary Focaccia Recipe

Ingredients : Makes two loaves

450 g

60 ml

10 ml

8

12

200 ml

 

White bread mix

Extra virgin olive oil

Dried rosemary, crushed

Sun-dried tomatoes, chopped

Black olives, stoned and chopped

Lukewarm water

Sea salt flakes, for sprinkling

Method :
  • Combine the bread mix with half the oil, the rosemary, tomatoes, olives and water to form a firm dough.
  • Knead the dough on a lightly floured surface for about 5 minutes. Return to the mixing bowl and cover with a piece of oiled clear film. Leave the dough to rise in a warm place until doubled in size. Meanwhile, lightly grease two baking sheets and preheat the oven to 220oC/425oF/Gas 7.
  • Punch down the dough and knead again. Divide into two and shape into flat rounds. Place on the baking sheet, and make indentations with your fingertips. Trickle over the remaining olive oil and sprinkle with sea salt flakes.
  • Bake the focaccia for 12-15 minutes until golden brown and cooked. Turn out on to wire racks to cool.
  • This bread is best eaten slightly warm.

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