Tag Archives: focaccia

Focaccia Sharing Bread with Rosemary

 

This lovely bread is an ideal accompaniment to garlicky starters like Gambas Pil Pil (already blogged), as part of an Italian-inspired antipasti lunch or simply to dip into olive oil with balsamic vinegar. However you choose to enjoy it, Focaccia is just lovely….and so simply to make, especially if you have a food processor or electric stand mixer.

Serves 6

What you need…

1 x shallow baking tray (26 x 36cms or larger) lightly oiled

500g strong white bread flour

7g fast action dried yeast

10g fine salt

325ml warm water

1 tablespoon olive oil, plus extra for coating and then drizzling

A sprinkle of sea salt

2 – 3 rosemary sprigs, cut to create around 12 little sprigs!

What you do…

If you have a mixer, fit it with the dough hook and then tip into the bowl the flour, yeast, salt, water and the tablespoon of oil. Mix on a low speed for 10 minutes until smooth and silky. If you don’t have a mixer, it’s the same process but by hand – somewhat more tiring and intensive (you can’t just walk away leaving it to do its own thing!)

Shape the dough into a ball and coat with a little olive oil. Pop into a clean bowl (I wash out the one I’ve just used to make the dough), cover with cling film and leave to rise to double its size (45-60 minutes depending on the warmth of the room).

Tip the dough out onto a work surface and press into a rough rectangle. Place on your baking tray and press the dough outwards with your fingers, right into the corners. Leave to rise again, loosely covered (with a plastic bag for instance) for 30 minutes.

Meanwhile, preheat your oven to 250˚c / 480 ˚f / gas 10.

Using your fingertips to poke deep holes across the whole surface, almost to the bottom. Drizzle the tope generously with olive oil and sprinkle with salt. Poke the rosemary sprigs into the holes and then pop into the oven. Bake for 10 minutes and then turn the oven down to 200˚c / 400˚f/ gas 6 for a further 10 minutes.

Leave to cool on a wire rack for 10 minutes whilst you enjoy the wonderful rosemary-infused aroma. Tear, share and enjoy…..simply yummy and nothing quite like it!

Inspired by…

River Cottage

How easy…

Very, very easy, especially if you have a mixer! Great to knock up to make a relaxed lunch or supper just a little more special.

 

 

 

Oozy Focaccia Bread with Cheeses, Spinach and Tomato

Warm bread straight from the oven is always a winner but this loaf, stuffed with melted cheese, sun-dried tomatoes and spinach as well as a hint of rosemary is just scrumptious! Ideal as a tearing and sharing starter or as part of a ‘fridge-raid’ supper (where we dump onto the table cheeses, patés and salads and just dive in), Oozy Focaccia bread with Cheeses, Spinach and Tomato is easy enough to ensure it has a regular place at the table.

 Serves 8

 What you need…

1 x lightly oiled baking sheet

500g packet garlic and rosemary focaccia bread mix (I use Wright’s)

300ml hand-hot water

3 tablespoons oil

100g dolcelatte

125g mozzarella

75g baby spinach leaves

55g sun-dried tomatoes

10 rosemary sprigs

1 tablespoon rock salt

What to do…

Tip the bread mix into a large bowl. Stir in the water and 2 tablespoons of oil to form a soft dough. Turn out onto a lightly floured worktop and knead for 2 – 3 minutes, until smooth and elastic. Rinse and dry your large bowl and lightly oil it. Pop the bread dough into the bowl, cling film it and leave it in a warm place (next to a radiator or in the airing cupboard in my case) for 30 minutes.

Turn the dough out onto your floured work surface again and knead for a another two minutes.

Divide the dough into two and press each into circles of roughly 20cm. Lay one circle onto your baking sheet and scatter over the cheeses, tomatoes and spinach. Wet the rim and then cover with the remaining circle. Pinch the edges to seal. Leave in a warm place for 30 minutes until slightly risen.

Preheat oven to 200c / 400f / gas 6.

Push your fingers into the top of the bread to dimple the dough and push small springs of rosemary into the bread. Scatter with rock salt and drizzle with the remaining olive oil. Pop in the oven and bake for 30-35 minutes until golden brown and risen. Serve warm, gooey slices and enjoy!

Inspired by…

No idea! Another one of those recipes torn from a magazine and kept in a file for several years!

How easy…

Very easy and there is something wonderfully satisfying about kneading bread dough. The only concern, if there is one at all, is to remember before you get going that time is required for the two 30 minute proofings.