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FRESH HERB FOCACCIA
Finest Strong White flour
A rustic bread from Italy, flavoured with fresh rosemary, thyme and parsley, plus olive oil and sea salt, then baked in a rectangular roasting tin. Eat with dips, olives and salami. Next day the bread can be cut into thick slices and grilled to make bruschetta.
Makes 1 large loaf
- 500g Marriages Finest Strong White flour
- 300ml tepid water
- 3 tablespoons olive oil
- 15g fresh yeast OR 1x 7g sachet easyblend dried yeast
- 2 teaspoons sea salt
- 2 tablespoons chopped fresh herbs (a mix of rosemary, thyme, parsley or sage)
To finish:
- A few sprigs of fresh rosemary
- 3 tablespoons olive oil
- 1 teaspoon sea salt
Large roasting tin (about 25x35cm) lightly greased
Heat the oven to 180°C, 350°F, Gas Mark 4.
If using fresh yeast: mix the water, oil and crumbled yeast in a large mixing bowl. Mix the flour with the salt and herbs then gradually work into the liquid to make a soft but not sticky dough.
If using easyblend dried yeast: mix the water and oil in a jug. Mix the flour with the salt, herbs and yeast in a large mixing bowl, then make a well in the centre and pour in the liquid. Gradually work the flour into the liquid to make a soft but not sticky dough.
Turn out the dough onto a lightly floured work surface and knead thoroughly for 10 minutes until the dough is very silky and elastic (the dough can also be mixed and kneaded in a large mixer fitted with a dough hook – use low speed and knead for 5 minutes only). Return the dough to the bowl, cover tightly or slip the bowl into a large plastic bag. Leave in a warm place until doubled in size – about 1 hour.
Punch down the risen dough to deflate, then turn out onto a lightly floured worksurface and roll out to a rectangle to fit your tin. Press the dough into the tin, cover as before and leave to rise until almost doubled in size – 40 to 50 minutes.
Dimple the dough by firmly pressing your floured fingertips into the dough. Push small sprigs of rosemary into the dimples, then cover and leave until almost doubled in size once more. Meanwhile, heat the oven to 220°C, 425°F, Gas Mark 7. Dribble the oil over the risen dough, sprinkle with salt, then bake for 20 to 25 minutes until golden brown. Turn out onto a wire rack. Best eaten warm with 2 days.
