Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.'
So today's savoury treat is …. Rosemary, Olive Oil and Sea Salt Focaccia – Don’t be afraid of baking with yeast – Get to know your dough!
500g strong white bread flour
5g dried fast action yeast
2 tbsp olive oil
Flaky sea salt
2 sprigs fresh chopped rosemary
1, Mix together in a large bowl, the flour, salt and yeast.
2, Add 350ml warm water (blood heat – not hot or it will kill the yeast)
3, Mix to a rough dough, add the oil and squish in
4, On a lightly floured surface and with floured hands, knead the dough. It is quite a sticky dough so keep dusting your hands with flour.
5, Knead using the heel of your hands, pulling the dough away from you until it is soft and silky – this will take about 10 mins.
6, Put the round of dough in an oiled bowl, cover with cling film or a tea towel and leave somewhere warm to double in size – takes about an hour.
7, 'Knock back' the dough by prodding it gently to get the excess air out of it and leave it to rise again for about ½ hour. Meanwhile, lightly oil a shallow baking tin about 25cm x 35cm.
8, On a floured surface press the dough out to a rough rectangle and lift into the tin and press right into the corners.
9, Cover with cling film and leave to rise again (boring, I know but this is the process!) for 20 mins.
10, Once risen, poke dimples with your finger all the top, trickle generously with olive oil and sprinkle with the salt and rosemary.
11, Bake in a hot oven 220c/430/gas mark 7-8 for 15-20 mins turning down after 10 mins if it browns too fast. Can be eaten warm or cool.
Scoff and enjoy - Nom, Nom!