Kiddipedia
Recipe from Siciliano by Joe Vargetto
Serves 8
50 minutes
Mum always made bread and there was always rosemary in the backyard. The smell of bread being made was a constant in our house. The kitchen was often full of bowls of proving and rising dough covered with towels. It was a simple process with the focaccia—flour, water and yeast with oil, salt and rosemary on the top, and that’s it!
Ingredients
Dough
310ml warm water
2tbsp dried yeast
2tsp honey
31/3 tbsp olive oil
450g plain flour
To sprinkle on top
2tsp sea salt flakes
11/2 tsbp fresh rosemary leaves
Method
Combine all the dough ingredients together, except for the salt, as we add this near the end of the mixing to ensure the growth of the yeast is not impacted. Mix with dough hook for at least 5 minutes, then add salt and continue mixing for another 5 minutes, making sure the mixture is consistent and smooth.
Leave to rest for 30 minutes at ambient temperature (28°C). Once the dough has nearly doubled in size, roll it out on a baking tray that has been greased well. Poke your fingertips into the dough to achieve a ‘crater’ effect.
Brush the dough well with more oil, rosemary, and sprinkle sea salt on top. Let the focaccia rest again at ambient temperature to allow the yeast to rise.
Bake in the oven at 220°C for 20 minutes, or until golden brown. Serve with your favourite preserves and salamis.
