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Current Position:Home » News » Recipes & Cooking » Recipes Courses » Bread » Topic

Orange & rosemary focaccia

Zoom in font  Zoom out font Published: 2014-06-12  Views: 25
Core Tip: Fill your home with the gorgeous aroma of freshly baked bread straight from your oven.
focaccia

Ingredients 

• 7g pkt dried yeast
• 1 teaspoon honey
• 250g strong white baker's flour, plus extra, to knead
• 120ml (6 tablespoons) extra virgin olive oil
• 1 orange, zested
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh rosemary leaves
• 12 black olives
• Sea salt, to season

Method

1. Place the yeast, honey and 80ml (1/3 cup) warm water in a bowl and stir to combine. Set aside for 10-15 minutes to activate the yeast - it should start to bubble.

2. Sift the flour into a large bowl and add 1 teaspoon of salt. Make a well in the centre, and add the yeast mixture, 2 tablespoons of the oil and 100ml warm water. Use your hands to combine to form a dough. Generously dust your work surface with flour, turn out the dough and knead for 5 minutes until you have a smooth ball. (Alternatively you can use a mixer with a dough hook.)

3. Transfer to a clean bowl, cover with plastic wrap and set aside in a warm spot for at least 1 hour or until doubled in size. Tip out the dough and use your hands to form it into a 30 x 24cm rectangle.

4. Press into a lightly greased shallow baking tray and use your fingers to prod dimples over the surface of the dough.

5. Combine orange zest, garlic, rosemary and remaining oil in a bowl and brush over dough. Sit olives in the indents and set aside in a warm place for 30 minutes.

6. Preheat oven to 200°C.

7. Sprinkle sea salt over focaccia and bake for 25-30 minutes until golden. Serve warm.


 
 
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