450 g white flour

2tsp yeast

sea salt

1 tsp rosemary/fresh or dry

1 tsp thyme/fresh or dry

1 1/2 tsp chopped garlic

4 tbsp  extra virgin olive oil

1.Sift flour into mixing bowl

2. Stir in the yeast

3. Add herbs to flour, leaving a few sprigs of rosemary for later

4. Using a wooden spoon beat the olive oil,  250-300ml warm water, into the dough, it should be soft

5. knead the dough for 10 minutes

6. Baste a clean bowl with oil, put in the dough and cover it  with a damp cloth or plastic wrap

7. Leave the dough in a warm place for about an hour, until it has doubled in size

8. punch the dough gently a couple of times to let the air escape

9. Divide it into 4 portions

10. Roll into oval shapes  about 1cm thick

11. Place on oiled baking sheets

12. Cover with oiled plastic wrap

13. Preheat oven to 220*C

14. Leave to rise for a further 20 minutes

15. Add more rosemary sprigs and scatter on the sea salt

16. Drizzle with oil

17. Bake for 15-20 minutes

18. Allow to cool in a dry tea towel

18. Eat the same day

This Recipe was adapted from Baked and Delicious issue one


All blog content is Copyright © 2012 of Nightshade unless otherwise stated

3 thoughts on “Focaccia

  1. Apparently you’ve learned the secret that a way to a man’s is through his stomach! I’m from the San Francisco Bay Area and love to get focaccia in North Beach. Besides the plain kind that you made, they also have a pizza variety, which is basically just tomato sauce on top with some sliced green onions–yum!

  2. Pingback: Putting the Sacred into the Secular- Valentines day as a Sabbat | thepurplebroom

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