The Stinky Chef: Rosemary and Garlic Focaccia Bread
During these strange and uncertain times, we’re all in need of a pick-me-up. And what better than something to feed the body as well as the soul? In our current series, James Gingell from The Stinky Chef deli in Rawtenstall, Lancashire shares a selection of delicious recipes.
Gingell says: “There’s always something comforting when it comes to baking your own bread. The challenge here is not to eat it all while it’s still warm.”
Rosemary and Garlic Focaccia Bread
Makes two trays (20cm- 28cm) or one large tray
950g strong flour
150ml extra virgin olive oil
20g fresh yeast (or 10g active dry yeast)
20g caster sugar
500ml warm water
15g sea salt
10g garlic (two cloves)
15g chopped rosemary (three sprigs)
To save the hard work and mess, you should ideally use a food mixer, but this is not essential as it can be done by hand if necessary.
Add flour and salt to the food mixer.
Next, measure the water, add sugar and yeast and allow to totally dissolve by stirring.
Now, pour the yeast liquid into the mixer, slowly, forming a smooth, elastic dough.
Take out and place in a bowl, cover and leave to double in size for around one hour.
In the meantime, pre-heat, the oven to 200c/gas mark 7 and brush your trays with olive oil.
When the dough has risen and doubled in size, tip the mixture onto the work surface and knock out the air in the dough.
Place into your tray(s) and manoeuvre the dough into the corners. Work in the rosemary and garlic oil with your fingertips.
Keep warm and allow the dough to rise again, sprinkle with sea salt flakes and bake in the oven for about 20–25 minutes or until golden brown.
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