Rosemary Focaccia

I’ve always rather liked the idea of baking my own bread, but had some rather limited success in the past. However, a recipe in May’s issue of Vegetarian Living Magazine inspired an attempt at focaccia, surely a good place to start. This recipe comes via The Thoughtful Bread Company in the magazine (put into my own words), and produced a really nice, not-too greasy focaccia. I have to admit it was hard work, (I think I’ll have to build up bread-making muscles!) but it was lovely to have some fresh baked bread that’s safe for the girls 🙂

Rosemary Focaccia (Dairy-free, egg-free, soya-free, nut-free, vegetarian and vegan)

makes 4 side plate sized breads

• 500g strong flour
• 2 tsps salt
• 1 tsp dried yeast
• 200ml hand hot water
• 100ml olive oil
• extra olive oil to drizzle
• coarse rock salt to sprinkle
• rosemary sprigs, a handful

– Mix the dried yeast into the tepid water and set aside  to start to bubble.

– Mix together the flour and salt in a bowl. Make a well in the centre.

– Pour the wet ingredients into the well and stir to form a dough.

– Knead well (at least 10 minutes) until the dough is smooth and doesn’t easily tear.

– Place back in the bowl, covered with a damp cloth and leave to prove until doubled in size (at least an hour).

– Knock back the dough. Cut into four and roll each into a smooth ball.

– Press each ball out with fingertips to form a thin circle. Re-press out each disc a couple of times. They should look like thick, dimpled pizza bases.

– Drizzle the top of each disc with oil and press into the dimples.

– Press rosemary sprigs into the dimples and sprinkle with coarse rock salt.

– Place on a baking sheet lined with parchment. Cover with the damp cloth and leave to rise for half an hour.

– Pre-heat the oven to 200 degrees Centigrade/Gas mark 6

– Uncover and bake in the oven for 20 minutes, until lightly golden.

– Cool on a wire rack.