This delicious Garlic and Rosemary Focaccia will certainly hit the spot on a cold Wintery day with a delicious bowl of hot soup.
Preparation Time: 20 minutes
Cooking Time: 20 minutes + proving time
Makes: 1 focaccia
Ingredients:
● 400g McKenzie’s Bread & Pizza Flour
● 2 tsp McKenzie’s Bakers Yeast 1⁄2 tsp table salt
● 1 cup lukewarm water
● Olive oil, for greasing
● 4 garlic cloves, crushed 4 sprigs fresh rosemary
● 3⁄4 tsp McKenzie’s Natural Sea Salt Grinder
Method:
- In a large bowl mix flour, yeast and salt until well combined.
- Make a well in the centre and add lukewarm water and oil. Using a spatula, bring mixture together into a dough. Place onto a lightly floured surface and knead for 7 minutes until smooth and elastic.
- Place dough into a greased bowl, cover with cling wrap or a clean tea towel and set aside to rise in a warm place for approx. 60 minutes or until doubled in size.
- Punch down dough with fists, then turn onto a lightly floured surface and knead again for 2 minutes. Roll dough with rolling pin into an approx. 8mm thick rectangle.
- Brush a 23 x 33cm baking tray with oil then transfer dough to greased tray, gently pressing dough into sides to fit the tray. Let dough sit in a warm place for approx. 30 minutes or until it is doubled in height.
- While dough is sitting, preheat the oven to 220°C (200°C fan forced). Mix crushed garlic cloves with olive oil and rosemary.
- With the end of a wooden spoon or fingertips, dimple the dough surface at evenly spaced intervals and brush the surface with the garlic, oil and rosemary mixture. Sprinkle with salt.
- Bake in oven for 20 minutes, until golden and cooked through. Allow to cool on a wire rack.
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