Sunday, 12 January 2014

Entertaining made easy

Tis’ the season for entertaining, so I thought I would share a favourite recipe that is perfect for all nibble-esk occasions!
This easy focaccia can be made with a variety of flavours according to what’s in your fridge, pantry or growing in the garden.
Given I have a large rosemary bush growing rather wildly in my garden, rosemary and sea salt tends to be a favourite.
I’ve tried this with a variety of different flours, such as wholemeal, white and spelt and it seems to work just as well with each.
I serve the focaccia on a platter or board with a homemade dip, such as hummus and a knife for spreading, to avoid any awkward double dip/crumb in dip situations.
It’s also great served with a small bowl of great quality extra virgin olive oil, such as Grindon from Boyup Brook, with a splash of balsamic vinegar.


2 cups lukewarm water
1 pinch sugar
1 tablespoon dry yeast
5 tablespoons olive oil
2 teaspoons salt
5 cups of plain flour
1 tablespoon of fresh rosemary
1-2 teaspoons flaked sea salt

 Place the water in a large bowl and stir in sugar. Sprinkle yeast over the top and allow to soften before stirring to combine. Add olive oil and salt.
Take one cup of the flour and add to the water mixture, whisking to combine until there are no lumps.
Add remaining flour, one cup at a time until the dough forms a sticking, soft consistency (you may not need all the flour).
Transfer the dough into a large, oiled bowl and drizzle more oil on top before covering with cling film. Place in warm spot for about an hour until the dough doubles in volume.
Prepare a tray (like a flat biscuit tray) with baking paper and slide dough onto it. Push the dough to fill out the tray and to the edges, making indents with your fingertips.
Brush some more oil on top before sprinkling with rosemary and sea salt. Cover loosely with tea towel or cling film and allow to rest for 15 minutes.
Pre-heat oven to 200 degrees Celsius and bake focaccia for 20 minutes or until brown. 
All to cool slightly before transferring to board for slicing and serving.

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