I know what you’re thinking. Hells to tha no I’m ever making my own bread. I know this because you’re currently staring at your computer at work, looking at the clock, minimising ASOS, hoping your boss will come back with macaroons from the shop downstairs and waiting until it’s acceptable to bail on work and order a G&T. The time when I was yelling numbers singing Seasons Of Love from Rent and was sure I was invisible because no one could see through my car window has proven to me that I can be wrong sometimes. But I assure you, this time I’m on the monaay. Saturday satisfaction starts here.
(Soz not soz if I got that song in your head… 500, 25000, 600 miiiiiinutesadndsfhg326 do do do do do)
Homemade Rosemary & Sea Salt Focaccia
Ingredients
11g packet yeast
325ml warm water – see note
500g tipo 00 or white bread flour – see note
3 stalks of rosemary
Lots of olive oil & sea salt
Method
Using a stand mixer:
Combine the warm water and yeast in the mixer bowl and stir for a few minutes to let the yeast dissolve and become slightly creamy. Using the dough attachment, turn on to a medium speed and gradually add the flour. Leave to work its magic for 6-8 minutes. Drizzle a different bowl with olive oil and oil your finger tips while you transfer the sticky but elastic dough into the oiled bowl. Leave on your kitchen bench for 40-60 minutes to double in size.
By hand:
Combine the warm water and yeast in a large bowl and stir for a few minutes to let the yeast dissolve and become slightly creamy. Add the flour to the bowl and using a wooden spoon or spatular, combine through until a sticky dough is formed. Transfer your dough onto a well floured kitchen bench and begin kneading. Using your knuckles, continue to work the dough for 10 minutes. You are activating the gluten here, which is how you get light and fluffy bread. If the dough gets too sticky, just sprinkle over more flour as you go. Drizzle a different bowl with olive oil and place your dough inside, lightly covering it with the oil. Leave on your kitchen bench for 40-60 minutes to double in size.
All together now…
Turn on your oven to 200 and fill a square brownie tin with about 0.5cm of olive oil above the base. Tranfer your focaccia to the tin and using your finger tips, press evenly into the tin. Cover with the rosemary and salt and use your finger tips once again to press slightly into the dough.
Check that your oven has reached 200 then pop it in. Bake for 15-20 minutes or until golden on top and then you tap it with your finger, it sounds hollow.
Kitchen notes...
Depending on the flour you use, you may find you’ll need a little extra water or a little extra flour. If you find it’s too dry or wet, use your intuition but just go gently. Only add 1tbs of either at the time. Expect this dough to be a wet dough.
Tipo 00 flour or white bread flour will be easier to kneed into a soft dough. Both can be found easily in the pantry section of your grocer.
Make this with my Pork & Fennel Meatballs for a Friday of perfection.
