The perfect appetiser – Rosemary and Olive Focaccia!
Focaccia is a great starter served with a good olive oil and balsamic vinegar, dipped into winter soups or as a gourmet sandwich bread stuffed with meatballs and mozzarella. This recipe is fast and forgiving for first time bakers and you can top it with just about anything. Try crumbled blue cheese and walnuts, sun-dried tomato or marbling the dough with pesto and topping with shavings of parmesan.
- Start by mixing flour, yeast, 3 tbsp of olive oil and warm water together with salt and knead on a floured surface for 5-10 mins. Form into a ball and leave to prove in a covered bowl for 1 hour in a warm place. Proving may take slightly longer in winter.
- Next preheat your pizza oven to 300˚C and turn out your dough onto a floured board. Knock it back and shape into a rough rectangle by folding over the dough and transfer to a lined baking tray. Allow to prove for another 45 mins and then press your toppings into the dough with your finger tips. Add small sprigs of rosemary, olives and a good sprinkle of charcoal sea salt. Then bake in the centre of your oven for 5-10 minutes until golden brown.
- Drizzle with the remaining olive oil – the bread will soak this up as it cools. Serve with balsamic vinegar and olive oil and a good bottle of red wine.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
- 500g Plain flour
- 300ml Water
- 7g Yeast
- 1 tsp sea salt
- 5 tbspOlive oil
- 1 tbsp olives
- 1 sprig of rosemary
- 1/2 tsp charcoal salt