Lunch Recipes
Garlic and Rosemary Focaccia
By Tom Flavin
Ingredients
For the Garlic & Rosemary Oil
- 100gr Garlic
- 200ml Olive Oil
- 1Sprig Rosemary
- 1Bunch Chopped Parsley
For the Focaccia
- 500g Strong White Flour
- 15gr Fresh Yeast Or (7gr Fast Action Yeast)
- 300ml Tepid Water
- 50ml Olive oil (Plus extra for kneading)
- 2tsp Sea Salt
Method
For the garlic & Rosemary Oil, crush the garlic & salt together until paste consistency, add Olive oil, Rosemary and chopped parsley
For the Focaccia, mix all ingredients together in a mixer to form a dough.
Turn out on an oiled bench and knead for 10-12 mins until the dough is smooth & elastic
Place the dough in a clean bowl, cover and leave to prove at room temperature for 1 hour
Place on an oiled metal tray drizzle with oil and roll out to the edges pushing the dough to the edges with your fingers, cover with towel and return to warm spot for 30 mins
Poke holes in the surface of the dough with your fingers creating dents and allow to rest covered again for 20 mins
Pre heat the oven to 220C, sprinkle the Garlic & Rosemary oil all over the top of the dough with a little sea salt, bake for 20-25 mins
