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Receta Focaccia With Rosemary And Sea Salt
by Global Cookbook

Focaccia With Rosemary And Sea Salt
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Ingredientes

  • 15 gm fresh yeast
  • 280 ml water ( room temperature )
  • 6 Tbsp. extra-virgin extra virgin olive oil (6 to 7)
  • 2 tsp sea salt
  • 2 Tbsp. finely minced fresh rosemary plus extra sprigs
  • 500 gm unbleached white bread flour ( I often use pasta flour)
  • 2 tsp coarse sea salt extra flour for dusting extra oil for greasing bowl

Direcciones

  1. To use easy-blend dry yeast:-Add in one 7g sachet with the minced rosemary Put all liquid in the bowl at once and proceed with the recipe
  2. a roasting or possibly baking tin, about 25cm x 35cm
  3. makes 1 loaf
  4. 1/ Cream yeast to a smooth liquid with half the water.
  5. 2/ Add in 3 tbsp oil and the remaining water.
  6. 3/ Add in salt, minced rosemary and half the flour.
  7. 4/ Beat into the liquid with your hand.
  8. 5/ When combined, work in sufficient of the remaining flour to make a soft but not sticky dough.
  9. 6/ Knead for 10 mins till smooth and silky (or possibly 5 mins slowly in a mixer with a dough hook).
  10. 7/ Leave to rise (doubled in size) at cold to normal temperature in a lightly oiled mixing bowl, covered with a damp tea towel - about 2 hrs.
  11. 8/ Knock back and shape into a rectangle, then press into the base of the tin. Push into the corners and even out.
  12. 9/ Cover and let rise till about doubled (about 45mins).
  13. 10/ Flour fingertips and make 1 cm dimples in the dough at regular intervals.
  14. 11/ Cover and let double again - about an hour (I find it takes less time).**
  15. 12/ Press sprigs of rosemary into the dimples and fill with extra virgin olive oil.
  16. 13/ Sprinkle with sea salt.
  17. 14/**Bake in a pre-heated oven at 220C (425F) Gas 7 for 20-25mins or possibly till golden then cold an a wire rack.
  18. I love this with strong cheese!
  19. For variations try :-OlivesCherry tomatoesSun-dry tomatoes