Focaccia bread

Recipe from: 9/1/2002 12:00:00 AM

Ingredients 7
Servings 1


Serving Change
  • 1
    cake flour (4 x 250 ml)
  • 10
  • 3
    castor sugar
  • 10
    packet instant dry yeast
  • 250
    lukewarm water
  • 30
    olive oil
  • 5


Preheat oven to 180 degrees C.
Grease two baking trays.
Sift flour and salt together.
Add sugar, yeast and three-quarters of the lukewarm water.
Mix flour and water in a bowl or food processor fitted with a plastic blade.
Add olive oil and the rest of the water, a little at a time, until dough loosely holds together.
Transfer to a lightly floured surface and knead for 8 minutes, until smooth, or until the impression made by a finger springs back immediately.
Rub the inside of a large bowl with olive oil.
Roll the ball of dough around the bowl to coat it with oil, then cut a shallow cross on the ball with a sharp knife.
Leave dough in a bowl, cover with a tea towel or plastic bag and leave for 20 minutes until it's doubled in size.
Punch the dough down to its original size and divide into two portions.
Roll each piece of dough out to a 28 cm x 20 cm rectangle, working from the centre outwards.
Place rectangles in the centre of each baking ray.
Make hollows in dough with fingers, brush with oil and sprinkle with rosemary.
Cover the trys with a plastic bag and leave until double in size.
Bake for 25-30 minutes.

Read more on: starch  |  bake

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