Focaccia With Olives And Olive Oil-balsamic Dip
There’s something very special about sitting around the family table sharing stories and catching up with what the Glam Teens have been doing for the past week. One of them is now at Uni in London and two of them are working. Getting everyone together isn’t always easy. The promise of a really good meal and sharing a bottle of wine usually gets them round the table every week or so.
Focaccia With Fresh Rosemary
Sitting in the kitchen waiting for the stragglers, we dip home made Focaccia bread into bowls of olive oil and balsamic, with a few olives on the side. The olive oil dough has a wonderful flavour and there is a lightness to the bake. I usually make rosemary and sea salt Foccacia, but it’s delicious with crispy pancetta, pitted olives or chilli. You could include them all!
Despite the lengthy method, this is very easy to make and is essentially just flour, water, olive oil and yeast.
Focaccia With Rosemary
Focaccia With Rosemary And Sea Salt
Makes one medium sized loaf
- 500g strong white flour
- 7g dried yeast (1 packet)
- 2 teaspoons fine salt
- 1 and 1/2 teaspoons finely chopped rosemary
- 280ml luke warm water
- 60ml extra virgin olive oil
- 2 tablespoons of extra virgin olive oil
- 6 short sprigs of rosemary
- 2 teaspoons coarse sea salt
Focaccia Plump And Ready For The Oven
Method
- Line a roasting tin (23 x 33cm) with baking parchment or grease with olive oil
- Place the flour, salt, chopped Rosemary and dried yeast in a large mixing bowl
- Put the water and olive oil into a jug
- Make a well in the centre and pour in the oil and water mixture
- Using your fingers gradually mix in the dry ingredients into the liquid in the bowl
- Continue mixing until all the dry ingredients are combined and the mixture comes into a loose ball. It will be a little wet but will improve with kneading
- Very lightly sprinkle flour on the work top
- Knead the mixture on the work top for about 7 minutes until the texture is smooth and elastic
- Oil a clean mixing bowl and put the dough in the bowl
- Leave the bowl in a draught free place, covered with a damp tea towel to rise for about 1 and 1/2 hours until doubled in size
- Preheat oven to 220c (If you have a baking stone put this in the oven now)
- Knock back the dough, and make it into a rough rectangle, place in the tin and cover again with the tea towel and leave for about 1 hour until risen
- Poke your finger tips into the dough (not all the way through) and fill these holes with the 2 tablespoons of extra virgin olive oil
- Poke the sprigs of rosemary into some of the holes
- Place in the heated oven for about 45 minutes or until the bread is golden brown
- Remove from the oven and leave for 5 minutes, then remove from the tin and baking parchment if using and cool on a rack
- This bread has no preservatives and only lasts for a couple of days. keep in an air tight bag or cling film. However it can still be toasted if a little stale
- The rosemary becomes a very dark colour during baking, it can be replaced with fresh rosemary, once the loaf has cooled slightly, if you wish
Rosemary Focaccia
What a good looking loaf of foacaccia. This has to be one of my all time favourite breads. I love it toasted the next day, when it is not quite as fresh. So good and I find it doesn’t need any butter either but more olive oil for dipping into!
It is really tasty toasted. The heay really brings out the olive oil. It’s also good for pan toasties. GG
This looks like such a good focaccia – I’m very jealous as I’ve never had one turn out like this! I think it’s because I always try ‘cheat’ no-knead recipes out of a hatred for getting sticky dough all over my hands, but I may have to give this one a try…
I think you have to knead. I find it quite relaxing and love the feeling as the dough changes texture to the elastic silkiness that tells you the kneading is done. A stand mixer and a dough hook would get you away from the sticky fingers. GG
I love the look of your foccacia and also the picture you paint of your family coming together over food and wine. I’m running a challenge on my blog Bangers & Mash at the moment for family favourite recipes, and I wondered whether you might be persuaded to submit this as an entry? More info is athttp://bangermashchat.wordpress.com/2012/07/10/care-to-cook-challenge/ – it would be fab if you wanted to take part!
This bread looks wonderful… I bet the aroma when you bake it is mouthwatering! I haven’t tasted anything similar for about a decade. Bookmarking your recipe now! Many thanks for sharing. Beautiful pics too.
It is a wonderful smell when it’s in the oven, very homely. In my house rosemary usually means Focaccia or roast potatoes, both delicious. GG
This focaccia is fabulous and I love the rosemary it is such a great herb. Those photos look good enough to eat.
Rosemary is fantastic such a fragrant flavour. I’m glad you like the photos. GG
Wow, your focaccia looks better than the one I bought in M&S the other day. Bet it tastes better, too! (M&S too salty)
Thank you, that’s quite a compliment. GG
I love the little sprigs of rosemary popping out like grass! 😀
They are like grass, you’re right. However when it comes out of the oven they do look very singed which is why I usually remove them and put the fresh rosemary in their place. GG
This focaccia looks fantastic! I want a piece right now because of your wonderful photos.
I love focaccia, it’s so versatile. GG
What a beautiful looking focaccia GG. I can almost smell it. And what a lovely way to start off an evening with the family. I know what you mean about how difficult it is to get the family around the table. We’re lucky to have one meal a week as a family xx
Thank you. I love having everyone round the table and it is a great excuse to really cook. GG