Focaccia with fried Rosemary

Focaccia with fried Rosemary


25 grams of fresh yeast
3 decilitres of lukewarm water
1 tablespoon of olive oil
1 tablespoon of sea salt
Plain flour

Making Focaccia with Fried Rosemary

Crumble the yeast into a baking bowl and add lukewarm water oil, salt. Add plain flour a little at a time while stirring. When the dough starts to release the bowl put it on your kitchen counter with some flour. Add more flour while kneading the dough. I use a special technique that I learnt from watching river cottage. You push the dough down and away from you and roll it back. You add flour until the dough releases your hand when its rolled back into your hand. Look at this video at 0.38 on. It also shows you how to shape the dough when it is done. Fold the dough into the middle clockwise, flip it round and start shaping it in your hands until it’s a perfectly round ball. Brush some oil in your baking bowl before you add the dough. Pull over a plastic bag and close. Leave in a  the kitchen basin with some warm water until the dough has doubled in size (about an hour).

Before the dough has risen you start on the topping, which is the fresh rosemary twigs and olive oil. Heat a frying pan and add the olive oil, fry the twigs of rosemary for about 3-4 minutes. Pull to the side and add more olive oil. How much I’m not sure of, I didn’t measure, but used a good clunk.
When the dough has risen you take out an oven proof dish and cover it in baking paper. Empty the dough onto the dish, it should let go easily because of the oil you brushed on the baking bowl, and use your fingers to distribute the dough and make depressions on the surface. Distribute the crushed sea salt (can be done in a kitchen machine or a morter) and pour over the olive oil and fried twigs. Cover with a dishtowel and let rest while you heat the oven until 225 degrees Celsius. Bake in the oven for 20 minutes, take out and leave to rest until it cools slightly. Serve with Feta cheese salad or homemade Lasagne.

One thought on “Focaccia with fried Rosemary

  1. Pingback: Lasagne with Crème Fraîche and Fresh Tomatoes | Cooking in Jordbrovej

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