Focaccia Classica al Rosmarino
Recipes
Focaccia Classica al Rosmarino
Italy is renowned for a number of fantastic dishes, including the classic pasta and pizza...but what about some of the other fantastic recipes and regional specialities that are so often overlooked? This particular recipe is one of my favourites and I really want to share this with you. So simple in its ingredients but so tasty and makes for a great starter, or nice for lunch with a variety of salami or some balsamic vinegar.
The wonderful Focaccia al Rosmarino. This is such a great recipe which has been adapted ever so slightly from the Gino D'Acampo book. The key to this recipe is to allow for plenty of time for the dough to proof, and to serve this warm. It really does make all the difference. This tends to be my Saturday morning recipe, particularly when I’ve been requested this for lunch. I make sure that I start by 9 so that it’s ready for lunch.
Serves:
6 people
Total Time:
2h30 + 18 mins cooking
Ingredients
500g plain flour (plus extra for dusting)
7g dried yeast
300ml warm water
3 tbsp Olive Oil (plus extra)
2 tsp salt
Coarse Sea Salt for sprinkling
Fresh Rosemary Sprigs
Instructions
Step 1: Lightly oil two bowls. In one of the bowls, sift the flour making sure that it is light and airy. Add the yeast and mix together gently with a wooden spoon.
Step 2: Make a small indentation in the flour and pour in the warm water, 3 tablespoons of the olive oil and the 2 teaspoons of salt. Mix together with the wooden spoon until it is mainly all combined.
Step 3: Dust the worksurface with flour, and scoop the mixture from the bowl onto the worksurface. TIP: Pour olive oil on your hands before you start kneading to prevent the mixture from sticking.
Step 4: Knead the mixture, gradually combining more of the flour used for dusting to reduce the stickiness. Keep folding the mixture until it becomes soft. TIP: if you gently pinch the dough, it should have the texture of your earlobe when it is ready.
Step 5: The dough should now be in a ball shape. Gently place in the second oiled bowl. Lightly oil the dough (so as to prevent it from drying out) and cover the bowl with clingfilm. I tend to then also cover the bowl with a towel. Leave to proof for 1h30 away from draughts (or until it has doubled in size).
Step 6: Lightly oil a baking tray which should have slightly steep sides. Scoop the dough onto the baking tray and gently push the dough out making indentations with your fingertips. Lightly oil the dough and cover the tray with clingfilm, leaving it to proof for another 1 hour away from draughts.
Step 7: Pre-heat the oven to around 220° (Gas Mark 6/7)
Step 8: The dough should have roughly doubled in size. Make light indentations with your fingertips across the whole surface. Push some rosemary sprigs into the dough and sprinkle some course sea salt on the top, and a drizzle of olive oil.
Step 9: Place the tray in the middle of the pre-heated oven and leave to cook for 18-20 minutes (dependent on your oven). The focaccia should turn to a beautiful golden colour and will also rise slightly while cooking.
Step 10: Once cooked, place the focaccia on a wire rack to cool. Don't leave it in the tray otherwise it will have a soggy base. Serve warm.
