Focaccia with Rosemary
Makes one loaf
15g fresh yeast or 1½ tsp dried yeast and a pinch of sugar
225g strong white, unbleached flour
3-4 tbsp olive oil
1 clove garlic, crushed
1 tbsp fresh rosemary
Olives to top (optional)
- Cream the fresh yeast with 3 tbsp hand-hot water. (If using
dried yeast, sprinkle it on to 3tbsp/45ml of hand-hot water with the sugar
and leave in a warm place for 15 minutes until frothy). Sift the flour on to
a clean working surface. Gently mix in 1tsp salt, then form into a mound
with a hollow in the centre.
- Pour the yeast mixture into the hollow and carefully fold the flour
over it, then add 3tbsp/45ml olive oil. Add about 100ml hand-hot water
to make a stiff but pliable dough. Knead for 10-15 minutes.
- Place the dough in a bowl and cover with a clean tea-towel. Leave
in a warm place for about 30 minutes, until doubled in size.
- Pre-heat the oven 220C/425F/Gas 7. On a lightly
floured surface, roll out the dough to a round about 0.5cm/1¼in thick.
- Brush a baking tray with some of the olive oil and place the dough
on the tray. Put the garlic in a bowl and add some more of the oil. Brush on
to the dough and sprinkle with salt and sprigs of fresh rosemary.
- Bake for 10 minutes, then reduce the heat to 190°C/375°F/Gas Mark 5, and bake for a further 20 minutes. Serve hot.
NotesThis flat bread, found throughout Italy, varies from region to region by the addition of a simple seasoned topping. This one is topped with crushed garlic and rosemary.