Focaccia with garlic and rosemary
Gennaro's focaccia is relatively quick to make, and fairly hands-off if you use a mixer fitted with a dough hook. If you cut the squares in half, you can fill with prosciutto or cheese for a different sandwich.
Ingredients
- Olive Oil45 ml
- water350 ml
Instructions
6 steps- 1
For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
- 2
After 30 minutes, place into a lined and slightly warmed baking tray measuring 37x27cm/14½x10¾in. Drizzle with olive oil and top with the fresh rosemary, chopped garlic, sea salt and a little pepper.
- 3
Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
- 4
Preheat the oven to 240C/220C Fan/Gas 8.
- 5
Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
- 6
Once cooked, remove from the oven and immediately drizzle some more olive oil all over. Leave to cool, then cut into squares.
Nutrition
1 serving ≈ 50 g
Nutrition values are estimates. - means data is unavailable.
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