Name: Rosemary and saffron foccacia
Cook time: 30 min
Total time: 30 min
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 1.00 saffron threads, pinch; 35.00 ml fresh rosemary coarsely chopped; 50.00 ml fresh chillies 573; 6.00 garlic cloves, crushed; salt for sprinkling

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Ingredients (5)

quantity basic white bread dough (see recipe)

1.00	saffron — threads, pinch
35.00 ml	fresh rosemary — coarsely chopped
50.00 ml	fresh chillies — 573
6.00	garlic — cloves, crushed
	salt — for sprinkling

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Method:

Follow recipe for basic white bread, but in place of 450 ml lukewarm water, take the same quantity of boiling water and add a pinch of saffron threads to it, then leave to cool before adding to the dry ingredients. After first rising, knead 15 ml coarsely chopped fresh rosemary into dough and press into a greased and lined 24 x 28 cm rectangular baking tray. Allow to rise until double in size. Mix the olive oil, the remainder of the rosemary and the crushed garlic cloves together. Spread over the risen dough, then, using your fingertips, press into dough to make indentations. Sprinkle with coarse salt and bake at 220 ºC for 20-30 minutes until cooked through and lightly browned. Serve cut into squares.