Rosemary focaccia bread is a classic side dish to accompany any of our wood fired recipes. Not only is it simple to make but it’s also something you can rustle up using the residual heat in your oven after a high heat cooking session!
You’ll Need
- 500g strong white bread flour
- 2tsp salt
- 2 sachets dried yeast
- 2tbsp olive oil
- 400ml cold water
- Olive oil
- Fine Sea Salt
- Chopped rosemary
Method
Firstly in a large bowl, stir together the flour, salt, yeast, 2tbsp of rosemary, olive oil and 300ml of the water. Once the mixture has formed dough, knead for 5 minutes and add in the remaining water.
Now you should have formed a dough ball. Stretch the dough by hand in the bowl, tuck the sides into the center and turn the bowl 90 degrees and repeat the process for 3-5 minutes. Once you have completed this tip out your dough onto a well-oiled surface and continue kneading for 5 minutes. Cover and leave the dough for roughly an hour in a cool dry place.
Once the dough has doubled in size, divide it into two portions. Flatten out each portion onto a lined high heat baking tray and leave to prove for another hour.
Whilst you are waiting for your dough to prove, you can get your wood fired oven fired up to its optimum temperature then allow time to cool until it reaches 180-220°c. Drizzle both the loaves with oil, rosemary and sea salt then bake in your wood fired oven for 10-15 minutes.
Once cooked add another slight drizzle of olive oil and serve. Enjoy hot or cold, it really doesn’t matter- it will still be delicious!
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