Rosemary & Olive Foccacia

This Focaccia recipe is one of the very first bread recipes that I learned to make, and still continues to be a fave because it is so simple to make.  And most importantly, it’s just so good!

It’s perfectly soft and fluffy sprinkled with lots of fresh rosemary and crunchy flaky salt, drizzled with extra olive oil just before serving, which soaks perfectly into all of those little classic holes that you have poked in the bread. It’s easy to make by hand, and also happens to be naturally vegan, and can be shaped into a free-form or pressed into a rectangular baking dish. And best of all, it is just the ultimate cozy comfort food.

Ingredients:

4 cups plain flour

2 tsp salt

2 tsp instant yeast

2 cups lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

butter for greasing

4 tbsp olive oil, divided

Himalayan salt

Method:

In a large bowl, whisk the flour, salt, and instant yeast. Add the water. Mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl a tea towel or cling film and place in the fridge for at least 12 hours.

Pour a 2 tablespoons of oil into a 9×13-inch dish/pan. Deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place into the pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

Set a rack in the middle of the oven and preheat it to 220C. Pour another tablespoon of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Sprinkle with flaky salt all over.

Transfer the dish/pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the dish/pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

Sarah's Cookery

2 thoughts on “Rosemary & Olive Foccacia

  1. Is there anything that you recommend to use instead of yeast and plain flour? I’m thinking of using gram flour ( aka chick peas) would it turn out okay? Can I use baking powdered instead of yeast? What do you recommend? Many thanks 🙏

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