Rosemary & Thyme Focaccia

I subscribed for 60 issues of Baked and Delicious – do you know the one I mean – the one where you got a piece of silicone bakeware with every issue. Cost me a fortune, I have boxes full of silicone bakeware and I’ve probably used maybe three or four of the recipes out of hundreds. I had to stop at 60, apparently it’s still going but they are repeating from the beginning.

So today I thought I would start at the beginning and work my way through. Guess what the first recipe doesn’t even use silicone bakeware!

Hubby is coming home for lunch today, so this Rosemary Focaccia is a nice easy one.

Rosemary & Thyme Focaccia

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 the flour into a large bowl, stir in the year and 1 tsp sea salt. Add the chopped herbs to the flour and then using a wooden spoon or the dough hooks on your beater, beat in the olive oil and enough warm water (about 250-300ml) to make a soft dough. Remove from the bowl onto a board and knead the dough for 10 minutes.

Brush a clean bowl with oil, put in the dough and cover it with a damp cloth or plastic wrap. Leave the dough in a warm place for at least an hour until it has doubled in size.

Knock back the dough by punching once or twice to let the air escape and divide into four portions. Roll out into rough oval shapes about 1cm thick. Place on oiled baking sheets, cover with oiled plastic wrap and leave to rise for a further 20 minutes. Preheat the oven to 220 degrees C.

Poke the rosemary sprigs into the surface of the breads and scatter generously with sea salt flakes. Drizzle with oil, then bake for 15 to 20 minutes. Wrap in a clean tea towel to cool and eat on the same day.

Mine didn’t seem to be browning off so I moved to the top shelf – should have been patient as it made the crust too dry – maybe should have added all the water. Scrummy though eaten with a salad!



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