Herb garden focaccia - recipe
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Skill
Medium
Ingredients
- 500 g Strong white bread flour
- 7 g Easy bake yeast
- 10 g Sea salt extra for sprinkling
- 325 ml Warm water
- 1 tsp Olive oil plus extra for coating
- 2 Rocket handfuls of leaves
- 2 tsp Thyme leaves finely chopped
- 2 tsp Rosemary leaves finely chopped
- 1 tbsp Basil leaves shredded
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1
Mix the flour, yeast, salt and water in a bowl until a dough starts to form, then add in the olive oil.
For this step you'll need:
- 500g Strong white bread flour
- 7g Easy bake yeast
- 10g Sea salt extra for sprinkling
- 325ml Warm water
- 1tsp Olive oil plus extra for coating
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2
Turn the dough out onto a clean worksurface. Knead until smooth and silky, this can take up to 10 minutes. The dough should gently spring back when pressed.
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3
Lightly oil a bowl and place the dough in it, cover the bowl with clingfilm or a clean tea towel. Leave it in warm place until it has risen to double in size. This can take 45 minutes.
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4
When doubled in size, turn onto the worksurface and gently press into a rustic rectangle or individual rolls. Transfer to a lightly oiled baking tray. Re-cover and set aside in a warm place for 15 – 20 minutes to rise.
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5
Pre-heat an oven to 220°C (200°C fan, gas mark 7)
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6
Once ready to bake, toss the rocket in a little olive oil and press it into the dough making thumb marks all over the dough. Sprinkle over your selection of herbs and sea salt.
For this step you'll need:
- 2 Rocket handfuls of leaves
- 2tsp Thyme leaves finely chopped
- 2tsp Rosemary leaves finely chopped
- 1 tbsp Basil leaves shredded
- 10g Sea salt extra for sprinkling
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7
Place the baking tray in the centre of the pre-heated oven and cook the bread for 10 minutes, then turn the oven temperature down to 190°C (170°C fan, gas mark 5) and leave the bread to cook for a further 10 – 15 minutes until risen and golden brown.
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8
Cool on a wire rack.