25 January, 2016
Rustic rosemary focaccia
Rustic rosemary focaccia, a delicious Italian bread that can be enjoyed on its own or with any dip.
Having just returned from a well-deserved holiday in Romania, I feel that I have fresh powers to dedicate myself again to cooking and baking. Although before I left I thought I would still work on my blog a little bit every day, once I got there, I almost completely disconnected myself from the energy-sucking machine called internet. And I did so well. A proper holiday, so relaxing and enjoyable. The weather was not very kind, with temperatures of -22 degrees Celsius welcoming us upon landing in Bucharest. I must say, having lived in the UK for a few good years now, I sometimes forget how harsh and bitter winters can be back there. I would love to say that cold never bothered me anyway, but it actually did. Freezing cold! The countryside was beautiful though, with gorgeous snowy landscapes to make one want to be a child again.
Rustic rosemary focaccia
And such a cold weather inspired me to make this lovely rustic rosemary focaccia. It is so easy to make and it only takes about 25 minutes in the oven. Flour, salt, water, olive oil and rosemary, that is all you need to get the amazing smell of freshly-baked bread in your own house. I love the rich salty flavour and the gorgeous rosemary taste, this is by far the most delicious bread I have ever tried.
- 300 g strong white bread flour
- 1/2 tsp dried yeast
- 1 tsp fine sea salt
- 2 tbsp olive oil
- 280 ml warm water
- 50 ml warm water
- 50 ml olive oil
- 1/2 tsp fine sea salt
- 1 tsp dried rosemary
- In a large bowl, mix the flour, dried yeast and sea salt.
- Add the 2 tablespoons of olive oil to a jug and mix in the water.
- Make a well in the centre of the dried ingredients and pour in the water and olive oil.
- Knead the mixture for at least 5 minutes, until smooth and elastic. This will be very sticky at first, but I find the kneading process quite fun.
- Leave the dough covered with a oiled cling film for at least 2 hours, so that the dough can double its size.
- I find it helpful to cover the bowl with a clean tea towel and keep it in a warm place.
- Oil a baking sheet and roll the dough into a large oval.
- Place it on a tray and again let it prove for at least 2 hours, so that the size can be doubled.
- Preheat the oven to 220 degrees C.
- Pour the olive oil, water and sea salt in a bottle and shake it well, then pour it all over the dough.
- Sprinkle dried rosemary over, then bake it in the oven for about 25 minutes or until the top is golden-brown.
- Transfer to a rack and let it cool.
- I love eating it warm too, but cold it is also great.