rosemary focaccia – Gemma cooks – 24 weeks of Leith's

Week 12, session 1

This week is bread week and since I’ve been firmly on the bread baking wagon this lockdown, I was looking forward to doing this.

Whilst I’ve been cooking sourdough, this focaccia is made with dried yeast which is much easier to use! This is an easy recipe, doesn’t take much kneading and looks and smells delicious. I haven’t actually tried it yet but am looking forward to some for lunch tomorrow.

Recipe

250g bread flour
- 5g dried yeast
- 150ml warm water
- 2tbsp olive oil
- 1 level tsp salt
- 2 sprigs rosemary
- Sea salt flakes

Place all ingredients except the rosemary into a bowl and combine.
Knead until smooth and springy (about 10 minutes) then form into a ball and place onto an oiled baking tray on top of a sprig of rosemary.
Press out until it is about 2cm deep.
Cover with oiled cling film and leave to rise for an hour until doubled in size.
Preheat oven to 200 degrees Celsius.
Once risen push dents in the top and place small pieces of rosemary in the holes.
Drizzle with the olive oil and sprinkle with sea salt.
Bake in the oven for 20-30 minutes until golden and hollow sounding.