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READY IN
1h 45 mins (including rising time)
COOKING TIME
25 mins
PREP TIME
20 mins
SERVES
Makes 1 large focaccia
ingredients
- 500g strong flour
- 7g fast action dried yeast (1 sachet)
- 1 tsp salt
IN STOCK - 1tsp sugar
- 5g fresh rosemary, finely chopped
- WET INGREDIENTS
- 250ml warm water
- 75ml olive oil
IN STOCK - TOPPINGS
- 100g goats curd
- 100g sobrasada
IN STOCK - 5g rosemary leaves, whole
- 1 tsp Maldon salt
- 1/2 tsp coarsely ground black pepper
Method
- Mix all the dry ingredients in a large bowl.
- Make a well in the centre of the flour and add the water and oil, mix well until it forms a ball. You may need to add a little water, oil or flour to adjust the consistency of the dough. It shouldn't be so dry that it's crumbly but it shouldn't be so wet that it sticks to your hands either.
- Lightly dust your hands with flour and kneed this dough for about 6-10 mins. You can do this on a floured table top or in the bowl.
- When it feels elastic and has come together in a smooth ball, place the dough back in the bowl and cover with cling film.
- Leave to rise in a warm place for 45 minutes or until doubled in size.
- When well risen, knock the dough back and place it in an oiled baking tray about 22cm x 32cm and 5cm deep. Leave to rise again, this time only twenty minutes.
- Meanwhile, pre-heat the oven to 200ºC.
- When fully risen, drizzle a little olive oil over the top and using the tips of your fingers make deep dips all over the dough.
- In each of the dips, add an alternating pattern of lumps of goat's curd and sobrasada. Top the the focaccia with the rosemary leaves, the salt and the black pepper
- Bake for 20 to 25 minutes.
- Leave to cool out of the baking tray on a wire rack before serving.
Little tip:
Do not be tempted to cut the Focaccia until it has fully cooled down or it will be doughy.
ingredients
- 500g strong flour
- 7g fast action dried yeast (1 sachet)
- 1 tsp salt
IN STOCK - 1tsp sugar
- 5g fresh rosemary, finely chopped
- WET INGREDIENTS
- 250ml warm water
- 75ml olive oil
IN STOCK - TOPPINGS
- 100g goats curd
- 100g sobrasada
IN STOCK - 5g rosemary leaves, whole
- 1 tsp Maldon salt
- 1/2 tsp coarsely ground black pepper
