Tuesday, September 16, 2008
Focaccia with Herbs and Garlic
Now this will impress the guests!
Once you have started on the pizza baking put aside a good sized ball of the pizza dough and after the first rise as described give it a good knead for about 5 minutes and then shape it into a rough rectangle shape and lay in on a baking tray lined with paper.
Cover with clingfilm and leave in a warm place for about 45 minutes.
In a small bowl combine 3 tbsp EV olive oil, 2 tbsp chopped fresh rosemary and 2 cloves garlic, peeled and chopped.
Preheat your oven to 220C/425F.
Remove the clingfilm and gently press dimples all over the bread. Brush well with the oil mixture and sprinkle about 1 tsp coarse sea salt over the top.
Bake for about 20 minutes until golden brown.
Remove, place on wire rack and serve whilst still warm.