Here is a recipe for one of my favourite breads. It is relatively quick and easy to make and extremely delicious. I have been known to eat a whole loaf in one go, I’m almost ashamed to say … 🙂
500g strong white flour
1 pack (7g) dried yeast
300ml warm water
3-4 rosemary sprigs
- Large pinch of sea salt
- Sift the flour, yeast and salt together in a bowl.
- Mix the oil and warm water together and pour onto the flour mixture.
- With clean hands, mix the ingredients together and then knead on a floured board for at least 10 minutes. The dough starts off very wet and sticky, but it will be more elastic and smooth in texture once the kneading has been completed.
- Form the dough into a ball and put it into a greased bowl. Cover the bowl with greased cling film and place in a warm place. Allow the dough to rise for at least an hour, until it has doubled in size.
- Remove the dough from the bowl, and then lightly knead for about 1 minute.
- Place the dough in a large baking pan and gently spread to fit the pan.
- Sprinkle the rosemary leaves as evenly as possible over the top.
- Cover the baking pan with greased cling film and set aside in a warm place for 30 minutes to proof again.
- After the 2nd proofing, with the tips of your fingers, make dimples into the dough, pushing in some of the rosemary.
- Drizzle over the olive oil and sprinkle the sea salt on top.
- Bake in a preheated oven, Gas mark 6, for 25 minutes, until the crust is golden brown.
You can use all the dough to make one loaf, however I divide the mixture into thirds to make 3 loaves. After baking and cooling, I freeze 2 loaves and use the third to eat that same day. I also bake the bread in round pie pans if I’m freezing them, otherwise I use a large rectangle baking pan. The round focaccia I think looks impressive if you have to make a quick meal for unexpected guests.
- Sourdough Bread Challenge – challenge completed (busyellebee.wordpress.com)