Page 19 - PowerPoint Presentation

Easy rosemary

focaccia

Ingredients Method

Prep:30min › Cook:15min › Extra time:45min
rising › Ready in:1hr30min
1 teaspoon sugar
Combine sugar, yeast and 75ml warm water.
Let stand until creamy, about 10 minutes.
2 1/2 teaspoons dried active
baking yeast In a large bowl, combine the yeast mixture with
flour and salt; stir well to combine. Stir in
additional water, 1 tablespoon at a time, until
75ml warm water all of the flour is absorbed. When the dough
has pulled together, turn it out onto a lightly
floured surface and knead until springy, about 4
250g plain flour to 6 minutes.

Lightly oil a large bowl, place the dough in the
1/4 teaspoon salt bowl and turn to coat with oil. Cover with a
damp cloth and let rise in a warm place until
2 tablespoons olive oil doubled in volume, about 30 minutes.
Preheat oven to 240 C / Gas 9.
3 sprigs rosemary Deflate the dough and turn it out onto a lightly
floured surface; knead briefly. Pat or roll the
extra salt, to taste dough into a sheet and place on a lightly
greased baking tray. Brush the dough with
remaining oil and use your fingertips to make
dimples across the surface. Sprinkle with
rosemary leaves and extra salt to taste.

Bake focaccia in preheated oven for 10 to 20
minutes, depending on desired crispness. If you
like it moist and fluffy, then you'll have to wait
just about 10 minutes. If you like it crunchier
and darker in the outside, you may have to wait
20 minutes.