Cookbook Challenge : Rosemary and Garlic Focaccia

Theme 4: Outdoors

Cookbook : The big book of bread

Recipe : Rosemary and Garlic Focaccia

I'm a little behind in the posting of my cookbook challenges.  However late, I am still excited and feel inspired to keep going.

For this fortnight's outdoors theme, I chose bread.  Bread is so versatile.  It can filled with delicious meats and salads or can be left plain.  It is portable and can be taken anywhere.

This recipe was made in a bread machine but I'll also give the manual method.  Baking bread in Melbourne can be hit and miss because of the unpredictable weather, so it's handy having a bread machine.  Having said that though, it is also thoroughly satisfying kneading the dough by hand and giving it all the attention it needs. 

I topped my focaccia with garlic and rosemary but any combination can be used.

400g strong bread flour

1 tsp salt

2 tsp dried yeast

3 tbs olive oil, plus extra for drizzling

200ml of tepid water

2 stalks of rosemary, leaves taken off the stem

4 garlic cloves, thinly sliced

1.  For machine bread: place all the ingredients into the baking bucket according to manual instructions.  (note:  The order of adding ingredients is important because it keeps the yeast away from the liquid ingredients until it's time to knead them together).  Then set the machine to the dough setting.  (mine takes about 1 1/2 hours)

To make manually:  Sift the flour and salt into a large bowl, then stir in the yeast.  Make a well in the center, then add 3 tablespoons of olive oil and water, mixing to form a soft dough. (don't add all the water at once, add 3/4 of it then add more if needed).  Turn the dough onto a lightly floured surface and knead until smooth and elastic (about 10-15 minutes).   Shape the dough into a ball, then place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.

2.  Once the dough has risen either from the machine or manually, knock back the dough on a lightly floured surface and roll out into a rough rectangle about 2-3 cm thick.  Transfer the dough onto a greased baking tray.  Using your finger tips, make little dents into the dough.  Leave to rise again for 30 to 45 minutes till it slightly rises.

3.  Preheat oven to 200degC (180degC fan-forced).  Drizzle olive oil over the dough and sprinkle with the rosemary and garlic, spreading it out evenly.

Bake for 20 to 25 minutes or until the focaccia has risen and turned golden brown.

Please check out my previous posts on this year's Cook Book Challenge

Bon Appetite,

Cherrie