Focaccia bread

True Love
0 serving
Rate this recipe
starch

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

1.00 Litres flour — cake
10.00 ml salt
3.00 ml castor sugar
10.00 g dried instant yeast
250.00 ml water — lukewarm
30.00 ml fresh chillies — 573
5.00 fresh rosemary
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.