I know I've done a bread recipe before, but put up your hands if you like herbs.
I've done this recipe so many times I've lost count, but it has NEVER FAILED and this is because it is such an enjoyable bread to make, and because you know that when it is done, you'll be divulging in a small slice of heaven.
Focaccia.
Rosemary and Thyme focaccia.
Granted, this bread can have any other flavourings; I've added black olives, roasted capsicum, and you could probably chuck anything else in... did anyone say bacon?
The best way to eat this bread is on the deck, outside, with the pale red and yellow colours of the fading summer sun, possibly alongside cheese, olives and other goodies you may bring forth for your fellow friends.
But enough with the past... along with the future!
INGREDIENTS:
I've done this recipe so many times I've lost count, but it has NEVER FAILED and this is because it is such an enjoyable bread to make, and because you know that when it is done, you'll be divulging in a small slice of heaven.
Focaccia.
Rosemary and Thyme focaccia.
Granted, this bread can have any other flavourings; I've added black olives, roasted capsicum, and you could probably chuck anything else in... did anyone say bacon?
The best way to eat this bread is on the deck, outside, with the pale red and yellow colours of the fading summer sun, possibly alongside cheese, olives and other goodies you may bring forth for your fellow friends.
But enough with the past... along with the future!
INGREDIENTS:
- 450g strong white flour
- 2tsp of yeast (fast act)
- Sea salt
- 1tbsp fresh Rosemary chopped (do not feel like a lesser being if you use dried), plus extra for the top
- 1 tbsp fresh Thyme, chopped
- 4 tbsp extra virgin Olive Oil (give or take)
METHOD:
- In a large bowl, sift the flour. Stir in the yeast and 1tsp salt. Chop the herbs and add.
- With a wooden spoon or a dough hook on a beater, beat in the olive oil and warm water (250-300ml - again give or take) to make the dough soft.
- Take the dough out of the bowl and knead for 10-15 minutes or until soft and stretchy.
- Lace a clean bowl with some oil, and place the dough in. Cover with a plastic wrap. Leave to rise for an hour or until it has doubled in size (see footnote).
- Once it has risen, knock it back by punching it once or twice to allow the air to escape. Then divide the mixture into four balls.
- Roll these out flat, about 1cm thick, and into an oval shape. Place on a baking tray lined with baking paper, under plastic wrap and leave for another half an hour.
- Heat the oven to 220'C/425'F.
- Once risen a second time, take a few rosemary sprigs and poke (in a delightful fashion) into the surface of the dough. Then scatter (generously) with sea salt flakes. Drizzle with oil and bake for 15-20 minutes or until slightly browned on the edges and cooked through the middle.
- Wrap in a clean tea towel to cool.
- Eat the same day.
(Footnote: I have a wonderful rising system - hypocaust! I fill up a small sink with hot water, and place the bowl over it - but NOT touching the water. This allows the bread to have a perfect heat flow that never fails for bread rising.)
~ A
