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

Method
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 !!

33 comments:

Gayu said...

Love the Rosemary popping out of the focaccia bread..Yumm..

Gayu
http://ensamayalarangam.blogspot.com

Wen said...

haha... love the way you planted the rosemary onto the bread!

WyYv said...

Oh my, this looks great! Very unique indeed :)

celine said...

oh, superwoman-sonia. you are already such a great cook, and now this awesome looking focaccia. is there anything that you cannot make?

♥LOVE2COOK♥ said...

Oooo WOW, I want some bread too now!!! Lovely Sonia ;)

Kitchen Corner said...

Oh.. I like foccacia bread too! With rosemary added, there is no doubt very tasty and flavorful.

Honey Bee Sweets said...

Heehee, it almost looks like rosemary herb is growing out from your foccacia! Looks delicious, have to try making this soon.

Jane Chew said...

i love foccacia too. Actually i enjoy eating bread all over the world. But kids like what u said enjoy asian style of soft bread.

Swee San said...

Thanks for the link Sonia. Glad that your kids liked it..

鲸鱼蓝蓝蓝 said...

喜欢它还没烤的样子,觉得好像有草长在土地上,很好看:)

Food, Fun and Life in the Charente said...

This looks so pretty with the Rosemary on it. Diane

busygran said...

Very attractive-looking focaccia bread with all the rosemary popping out! Healthy too!

3 hungry tummies said...

perfect looking focaccia! I will make some when our diet is over hehe

ReeseKitchen said...

Hey those rosemary really looks like they were growing on the focaccia leh..haha! Beautiful!! Bet its yummy too..:D

My Little Things Corner said...

hahaha, it sooo cute! Sure yummy toooo!

Rachana said...

Love the rosemary popping out of the focaccia. Looks lovely!

snph said...

I still buy Foccacia from bake shop. Hopefully i can bake it myself one day. thanks for sharing the recipe.

lena said...

this is a very good looking foccacia..btw, do we leave the roast tin filled with water in the oven throughout the baking process?

Min said...

I love the rosemary 'planted' on your focaccia, hehe. Next time you can try focaccia with fillings, they really taste good.

suhana azlin said...

oh my..imagine dipping those aromatic focaccia in creamy soup during these cold winter days..mmmm..

btw, what type of yeast are you using? can i just use instant yeast like mauripan?

Pete said...

Love the rosemary smell....sure good out from the oven

Nithu Bala said...

Wow! tempting..thanks for sharing the recipe

Cook.Bake.Love said...

This is so pretty.

Gaëlle said...

oUah ! beautifull bread!

Gaêlle

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Peggy said...

this bread is just gorgeous! I love the fresh rosemary popping out of it!

Elin said...

Sonia....I love focaccia too and rosemary is such a wonderful herb for meat and bread. Yours look great...mmmmm I am sure your kids love this focaccia :)

Somewhere in Singapore said...

It's so cute...

Sonia (Nasi Lemak Lover) said...

Dear all, Thanks for stopping by.

Suhana, yes, i was using instant yeast.

Karen said...

Beautiful!

bree_why said...

focaccia with rosemary is my favorite! but in penang ere very hard to find fresh rosemary. any idea where i can get rosemary plant in malaysia?

teo ai li said...

Hi Sonia, I baked this bread yesterday to go with soup and my family simply loved it! Thanks for sharing such a wonderful recipe. However, the base of the bread is not brown or crispy at all so am I supposed to bake longer? The top of my bread was already browned after 10mins and it was also fully baked so I took it out of the oven. If I were to bake it longer, will it dry out the bread and make it hard? Thanks!

Sonia ~ Nasi Lemak Lover said...

teo ai li, the recipe was based on my old small oven, so you have to adjust the oven temp to suit your type of oven. You can turn on Fan forced and bake at 190C as fan forced create good air circulation so the bottom will brown too. If you noticed top has brown faster, then cover with foil.

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