August 23, 2013

Rosemary + Thyme Focaccia



Bread. White bread, brown bread, french stick, soft rolls, flour baps, sourdough bread. Is there a bad type of bread? Some might say all bread is bad....I have to disagree,  bread.is.good.

Bread and butter is probably one of my biggest weaknesses, especially freshly baked bread. A fluffy soft loaf, with a golden crusty chewy exterior spread with salty soft butter is second to none. 

It's also a vessel for deliciousness in the way of a sandwich. It has so many potentials! 


This focaccia however, does not need any butter. It's perfect on its own. It's incredibly light and fluffy and has a great chewiness from the golden crust. The crust is flavoured and coated with flaky sea salt, rosemary and thyme. 


I made this focaccia on a not so warm day. Dough needs to sit in a warm place for an hour in order for it to rise. If it isn't warm where you live the dough will rise in a warm hot press or heat your oven to 30C/40C and allow it to rise in there with the door closed.  

If you'd like you can top the focaccia with halved baby tomatoes, fresh basil, sliced onion....caramelised onions...the options are endless!

Enjoy,

Holly, x


Focaccia ingredients: strong flour, salt, tepid water, dry active yeast, olive oil, extra virgin olive oil, fresh rosemary and thyme. 


Start by mixing together the flour and salt. 


Pour a little tepid water into a bowl and gently stir in the yeast. Set aside for 5 minutes.


Make a well in the centre of the flour and salt-pour in the olive oil, yeast water and almost all of the remaining water. 


Using your hand in a claw shape, mix the ingredients together-adding a little more water if needed. 


Turn the dough out onto a lightly floured work surface and...


...knead the dough for 5-8 minutes, pulling and pushing it until...


...it comes together into a soft, elastic ball. 


Place the dough into a lightly oiled bowl, cover with a damp tea towel and set aside to a warm place to double in size for an hour. 


After an hour, the dough should have risen nicely. You're ready to knock it back now. 


Punch the dough and...


...turn out onto a lightly floured work surface and knock back by kneading it for 30 seconds. 


Cover the dough with a damp tea towel and allow it to rest for 5 minutes on the counter top.


Shape the dough into a rough rectangular shape of 30cm x 40cm. It doesn't have to be perfect, it's supposed to look rustic!


Cover the dough with a damp tea towel, set aside to a warm place and allow to rise for another 30 minutes. 


Once risen for the second time, make indentation all over the dough with your fingertips.


Drizzle with olive oil, scatter with fresh rosemary and thyme and sprinkle with Maldon salt. 


Bake at 220C for 15-20 minutes until deep golden brown. Remove from the oven, remove the focaccia from the baking tray and transfer the focaccia to a cooling rack and brush with extra virgin olive oil.


Recipe, makes 1

500g Strong Flour
2 Teaspoon Salt
1x7g Sachet of Dry Active Yeast
3ooml Tepid Water
3 Tablespoon Olive Oil

For the topping 

Olive Oil
1 Sprig Fresh Rosemary and 1 Spring Fresh Thyme, roughly torn
Maldon Sea Salt
Extra Virgin Olive Oil, for brushing once cooked

Stir together the flour and salt.
Pour a little of the warm water into a bowl, gently stir in the yeast and set aside for 5 minutes. 
Make a well in the centre of the flour and salt and pour in the olive oil, the water and yeast and almost all of the remaining water.
With your hand in a claw shape work the dough until it comes together.
Turn the dough onto a lightly floured work surface and knead for 5-8 minutes until you have a smooth, elastic dough.
Place the dough in a lightly oiled bowl, cover with a damp tea towel and allow to sit for an hour in a warm, draft free place until doubled in size. 
If you have nowhere warm in your house, set your oven to 30C/40C and allow it to rise there. 
After the dough has risen, knock it back by punching it once.
Turn it out onto lightly floured work surface and knock the dough back by kneading it for 30 seconds.
Cover with a damp tea towel and allow to sit on the counter for 5 minutes.
Shape the dough into a rough rectangle shape, 30cm x 40cm, and place it on a lightly floured baking sheet.
Cover with a damp tea towel and allow the dough to rise again for 30 minutes in a warm place.
Preheat the an oven to 220C.
Use your fingertips and make indentations all over the dough.
Drizzle with olive oil, scatter with torn rosemary and thyme and sprinkle with a generous pinch of Maldon sea salt.
Bake in a preheated oven of 220C for 15-20 minutes.
Remove from the oven, remove the focaccia from the baking tray and transfer the focaccia straight to a cooling tray.
Brush with a little extra extra virgin olive oil.
Serve warm!

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