ENRICA’S FOCACCIA WITH ROSEMARY
300 ml luke warms water
500 g bread flour
7 g instant dry yeast
1 teaspoon salt
50 ml olive oil
1 and half teaspoons fresh chopped rosemary
Add the yeast to the warm water and leave for 10 minutes to soak and check the yeast is alive
Add the warm water , Oil to the flour and salt and mix very well.
Place the dough in a well oiled bowl and let prove for 1 and half hours.
Pre heat your oven to 220ºC
Oil a baling tray like a biscuit tray vety well with olive oil.
Roll and strech the dough into the tray.
Poke holes with your fingers into the dough. Dizzle some extra olive oil over the dough, sprinkle the rosemary and add a ginding of sea salt.
Let rest for 20 minutes
Place into the oven and bake for 20_25 minutes until golden.
Source – this is my mothers recipe
We are italian and this has been passed onto me.
My kids cant get enough of it
If you wanted a garlic one. Press garlic into some olive oil and once your foccacia comes out the oven use a pastry brush and painto thr garlic and olive oil onto the bread.
Please dont use extra virgin olive oil to makes this bread , just normal olive oil will do.
Enjoy
RECIPE AND PHOTO: Enrica Cugno Swanepoel (This is my mothers recipe)
