Focaccia

Frank Bordoni makes a simple, garlicky bread, scented with rosemary - ideal with drinks
By Frank Bordoni
Focaccia
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus rising
  • Effort: medium

Ingredients

  • 1 sachet dried yeast, about 2 tsp
  • 350 ml warm water
  • 500 g strong bread flour
  • 60 ml extra virgin olive oil, plus extra for drizzling
  • 6-8 cloves garlic, ground to about 2 tbsp paste
  • 2 tbsp leaves rosemary, lightly chopped
  • 1 tsp coarse sea salt

Method

1. Mix the dried yeast with the warm water and stir until dissolved. Sieve the flour in a large bowl and add the water and yeast mixture, followed by the olive oil.

2. Continue to mix until you have a smooth dough. Turn out onto a floured surface and knead well until the dough becomes smooth and supple. Roll into a ball and place in a clean bowl covered with cling film and set aside to rise for 1 hour. Preheat the oven to 200C/gas 6.

3. When the dough has risen to about double in size, punch it back with your hands and roll into a rough circular shape. Place in a large round non-stick pizza tray and press out with your hands.

4. Scatter with the garlic, rosemary and sea salt. Drizzle over a good splash of olive oil and bake in the oven at 200C/gas 6 for 20-30 minutes. Serve on a large platter or wooden board for everyone to tear into.

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