My Experiments in the Kitchen: Rosemary focaccia

Like I’ve said before, I LOVE bread. This time I had tons of fresh rosemary at my disposal so I decided to try baking focaccia, a recipe I’ve been meaning to try for a while now.

Focaccia, hot from the oven, tastes great with hot tea or good wine. I like to have it plain or with salad. So basically what you need is flour, yeast and warm water, some sugar, mix it up, and wait for it to rise for nearly two hours. Then you have to sprinkle some salt and lots of fragrant rosemary leaves and knead it into nice dough. Now here’s the tricky part, I don’t have a kitchen aid and kneading this difficult dough is a nightmare, it gets all sticky and unmanageable.

So use olive oil to tame it kind of and rest the dough once again for an hour or so with a plastic film around it. Then in a generously greased baking pan, place the dough and spread it thin.

Make holes in the dough with your finger, add rest of the rosemary leaves, some more olive oil followed a sprinkle of salt and freshly crushed pepper.

Pre-heat oven at 200 degrees celsius and bake it for 40 minutes and then it’s gobbly time!

Here’s what the final product looked like. 🙂

Rosemary focaccia

Rosemary focaccia

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