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Wednesday, December 1, 2010

Rosemary Focaccia

Rosemary Focaccia

I have been thinking to make Rosemary Focaccia long time ago, as I like those Western style of savoury bread e.g baguette,croissant, bagels & etc. But my family members prefer those Asian style of sweet and soft bread..So i have to halve the recipe when I baked this Rosemary Focaccia yesterday.

Rosemary Focaccia

Surprised that my kids love this Focaccia even Desmond said" Mummy, this bread is very nice". I baked this Rosemary Focaccia in last minutes since I have balance fresh Rosemary herbs from the Rosemary Chicken that I prepared for yesterday dinner. Learnt more about Foccacia from here.

This is the Rosemary Focaccia before put into hot oven. I adapted this recipe from my blogger friend Swee San (We had just meet up last Sat), Thanks to Swee San for kind sharing of this yummy recipe.

Rosemary Focaccia

Rosemary Focaccia
(souce: adapted from Swee San)
*use a 9” round baking pan

250g bread flour, plus extra for dusting
1tsp yeast
1/2tsp sea salt
150ml warm water
25ml Olive oil

1/2tbsp honey mix with 1/2tbsp warm water

1-2 sprigs fresh Rosemary, leave only
Sea salt

1. Mix flour, yeast and salt together in a large mixing bowl. Stir in warm water and olive oil and mix thoroughly until the dough comes away cleanly from the side of the bowl.
2. Tip the dough out on to a lightly floured work surface and knead until smooth and springy (about 10 minutes). – I used KA mixer and it took about 5mins.
3. Oil a bowl and put in the dough. Cover with a damp cloth and set aside in a warm place to rise for 1 hour.
4. When the dough has almost doubled in volume, tip it on to a baking pan, slightly greased, and spread it into a thick slab with your fingertips. Cover with a damp cloth and set aside for further 30 minutes.
5. Meanwhile, preheat oven to 200 C. Place a roasting tin half full of hot water in the bottom of the oven. To fill the oven with steam, give the tin a little shake as the bread goes in to bake. The steam will stop the crusts on the loaves cracking.
6. When the dough has risen again, make little pits all over the surface with your fingertips. Brush the top with thinned honey and press in rosemary, press in olives if you like. Drizzle with olive oil and sprinkle over sea salt.
7. Bake at 200C for 30mins.

Rosemary Focaccia

** try to eat Focaccia bread together with the roasted Rosemary herbs, it tasted so fragrant with Rosemary aroma !! Yummy !!

Happy Baking !!
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