Thursday, December 15, 2011

Rosemary & thyme focaccia

In issue one of 'Baked &Delicious International Classics to bake at home' magazine is the recipe for rosemary and thyme focaccia. I bit the bullet and made some of this style of bread and it was delicious. The kids loved it. It is best eaten the day it is made, although I did slice some up the next day and added a garlic butter.

450g strong white flour
2 tsp fast action yeast
sea salt
1 tbsp fresh rosemary, chopped plus a few extra sprigs
1 tbsp fresh thyme, chopped
4 tbsp extra virgin olive oil

Sift flour into large bowl with yeast and sea salt. Add chopped herbs, olive oil and water and using dough hooks make into soft dough.

once the dough is kneaded for ten minutes, leave in a warm place for at least an hour
unitl the dough is doubled in size

knock back the dough and divide into four portions and roll out to four oval shapes about 1cm thick, place on oiled trays and leave again for 20 minutes

poke rosemary sprigs into the surface and scatter with sea salt. Drizzle with oil and bake for 15 to 20 minutes.

there you have first ever focaccia made from scratch. It was time consuming, but well worth it for the taste.
This recipe was from the first issue of Baked &Delicious magazine.

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