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Home- Baked Rosemary & Garlic Focaccia

Posted by James Gingell on
Home- Baked Rosemary & Garlic Focaccia

Home - Baked Rosemary & Garlic Focaccia Bread

There is always something quite comforting when it comes to baking your own bread.

The challenge here is not to eat it all while still warm

 This makes 2 trays (20cm- 28cm) or 1 bigger tray



950g Strong Flour

150ml Extra Virgin Olive Oil

20g Fresh yeast (or 10g active dry yeast)

20g Caster Sugar

500ml Water (Warm)

15g Sea Salt

10g Garlic (2 cloves)

15g Rosemary Chopped (3 sprigs)



Firstly, add the chopped rosemary and finely chopped garlic to the olive oil and allow to steep and impart flavour

To save the hard work and mess you ideally need a food mixer but not essential as it can be done by hand

Add flour & salt to the food mixer

Next measure water, add sugar and yeast and allow to totally dissolve by stirring

Now pour the yeast liquid into the mixer slowly forming a smooth, elastic dough.

 Take out and place in a bowl, cover and leave to double in size for around 1 hour

In the meantime, pre-heat, the oven to 200c/gas mark 7

Then brush your trays with olive oil

 When the dough has risen and doubled in size tip out onto the work surface and knock out the air in the dough

 Place into your tray(s) and manoeuvre the dough into the corners

 Work in the rosemary & garlic oil with your fingertips

 Keep warm and allow the dough to rise again, sprinkle with sea salt flakes and bake in the oven for about 20 – 25 minutes   or until golden brown

 Buon Appetito!

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