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Herb Garden Focaccia

Herb Garden Focaccia

Recipe Submitted By: bakingmad

This light and easy to make focaccia, flavoured with herbs from the garden, is the perfect choice for relaxed, alfresco dining. Make this recipe your own by changing the herbs or adding olives.....

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	1 loaf
Skill Level	Easy
Average Rating

Herb Garden Focaccia Ingredients

500 grams	Strong White Bread Flour (Allinson)
7 grams	Easy Bake Yeast (Allinson)
10 grams	Sea Salt Plus extra for sprinkling
325 ml	Warm Water Warmed
1 tsp	Olive Oil Plus extra for coating
2	Rocket leaves (Handfuls)
2 tsp	Thyme Leaves Finely chopped
2 tsp	Fresh Rosemary Leaves, Finely chopping
1 tbsp	Basil Shredded

This recipe uses

How to make Herb Garden Focaccia

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Mix the flour, yeast, salt and water in a bowl until a dough starts to form, then add in the olive oil. Turn the dough out onto a clean worksurface. Knead until smooth and silky, this can take up to 10 minutes. The dough should gently spring back when pressed.
Lightly oil a bowl and place the dough in it, cover the bowl with clingfilm or a clean tea towel. Leave it in warm place until it has risen to double in size. This can take 45 minutes.
When doubled in size, turn onto the worksurface and gently press into a rustic rectangle or individual rolls. Transfer to a lightly oiled baking tray. Re-cover and set aside in a warm place for 15 - 20 minutes to rise.
Pre-heat an oven to 220°C
Once ready to bake, toss the rocket in a little olive oil and press it into the dough making thumb marks all over the dough. Sprinkle over your selection of herbs and sea salt.
Place the baking tray in the centre of the pre-heated oven and cook the bread for 10 minutes, Then turn the oven temperature down to 190°C and leave the bread to cook for a further 10 - 15 minutes until risen and golden brown.
Cool on a wire rack then wrap for your moveable feast!

Reviews

Read all reviews (1) | Average rating: 3 stars

"Made this last night but I used wholemeal flour as 50% of the flours required. It was okay, but I think next time I will leave the wholemeal flour out."

14-04-2012 | Author: Gordyboy | 3 stars

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