Rosemary and Sun-dried Tomato Italian Focaccia
makes 2 flatbreadsIngredients
For the Foccacia
500g bread flour15g salt
14g instant dry yeast
400ml cold water
40ml olive oil
For the herb olive oil mix
a few bunches of fresh Rosemary125g sun-dried tomato, chopped
125g pitted olives, chopped
3 cloves of garlic, sliced
2 shallot, sliced
a pinch of sea salt
a pinch of pepper
olive oil
Methods
For the Foccacia
1. Put the bread flour, salt and dry yeast in a large mixing bowl, slowly add half of the water and olive oil, mix on slow speed with the dough hook attachment of the stand mixer. Gradually add the remaining water and olive oil, mix on medium-high speed for 5 mins.2. Take the dough out onto an oiled work surface, knead and round the dough until the top is smooth.
3. Put the dough into a large lightly floured bowl and wrap the bowl with cling film.
Leave the dough to rise for about 1-2 hours until doubled in size.
4. Take the dough out and place it on a lightly oiled work surface, knock back the air bubble and fold over the dough.
5. Line two baking trays with baking paper. Divide the dough into two portions, roll each portion into a square/rectangle shape and place it in the tray. Cover and leave to prove for 1-2 hours.
For the herb olive oil mix
6. In the meantime, prepare the herb and olive oil mix by putting all the herbs and seasoning in a small saucepan, warm them up with the olive oil. Turn off the heat and let the oil mixture sit and infuse for 15 mins.
7. Preheat the oven to 200C.
8. Press some holes in the dough.
9. Bake in the oven for 20-25 mins until the Focaccia is golden-brown. Serve hot or cold :)
