When it comes to our herb garden, we were doing well. And then the frost came and took out our mint basil and chilli plants. And then these little black naughty bugs took out our chives and spring onion. And ALL that survived was the rosemary bush. In fact the more the boy hacks it back the bigger it grows. That just proves that anybody ANYBODY can grow rosemary. And so what better use this thriving herb than freshly baked focaccia.
The recipe is from
Taste.com.au and I would suggest added even more rosemary next time or kneading it through the dough after the first proving.
I am in love with the camera on the new iPhone 4S and the foodie lens pak from Hipstamatic. My bread looks even more delicious.
Olive and Rosemary Focaccia
Ingredients
1 1/4 cups warm water (zap it for a few seconds in the microwave)
1 7-8g sachet dried instant yeast
2 tsp caster sugar
3 1/2 tbs olive oil
2 cups plain flour
1 cup plain wholemeal flour
2 tsp salt
1 1/2 tbs fresh rosemary leaves (add more next time!)
about 20 pitted kalamata olives
Method
1) Preheat the oven to 50-60 degrees centigrade and then turn it off - I use the oven to then prove my dough
2) Mix yeast into warm water with sugar and 2 tablespoons of olive oil in a small bowl. Leave it to go frothy in a warm spot for 5 minutes (if it doesn't the yeast is dead and you must start again).
3) Using a mixer, add 2 cups of flour to the bowl with the sea salt and with the dough hook slowly mix in the yeast mix til combined. Slowly add the remaining flour 1 cup at a time
4) Knead until the dough cleans from the side of the bowl.
5) Oil the inside of another bowl and place the dough into the bowl and turn it to coat with oil. Cover with a tea towel and leave inside the warm oven to prove. It should double in size in 1 hour.
6) Preheat the oven to 200 degrees centigrade. I put a pizza stone in the bottom of the oven to cook the focaccia but it's not vital if you don't have one.
7) Oil a baking tray (this makes the base of the focaccia crispy). I used a rectangular tray and the circular base of my 9 inch spring form cake tin (!) to make 2 focaccia. You could also go free form and make rustic shaped focaccia.
8) Punch down the dough and knead on a lightly floured surface for 2 minutes. At this point I would have added some chopped rosemary for added flavour. Divide the dough and with your fingers, press the dough into the prepared pans. Cover with a damp tea towel and leave to double in size again.
9) Dimple the surface with your thumb. Mix the remaining oil with a little water to make an emulsion and baste the surface with a pastry brush. Sprinkle the surface with chopped rosemary. Cut the olives in half and dot them over the surface of the dough.
10) Bake in the oven for 25-30 minutes or until golden brown.
kay
