Easy Garlic & Rosemary Focaccia

I love focaccia, when I had it in Italy it was so light and so perfect.  I have since being playing around with different versions.  Here is my favourite – garlic and rosemary.  Very simple to make, and perfect for picnics, a perfect accompaniment to stews, soups, salads etc.  I love the simplicity of it.
NOTE : Can also be made Gluten-Free

INGREDIENTS
100g oat flour
300g plain strong white flour (for gluten free use brands like Bob’s Mill, King Arthur or Dove’s Farm)
3g active dry yeast
1 Tbsp (15ml) olive oil
300ml warm water
100 ml soya milk (or other unsweetened plant milk of your choice)
a pinch of salt
3 cloves garlic, roughly chopped
1 Tbsp fresh rosemary, chopped

EXTRAS
thick sea salt
a few extra sprigs of fresh rosemary, chopped
1 tsp nigella seeds (optional, but lovely flavour with the focaccia)
A drizzle of olive oil on the uncooked focaccia prior to baking

METHOD

  1. Combine the dried ingredients (including the rosemary and garlic) in your food mixer with a dough hook fitted
  2. Mix, then add your wet ingredients and process until it forms a nice shiny ball.
  3. Place in an oiled bowl, cover with a tea towel and let it sit in a warm place for 40-60 mins.
  4. Shape into an oval shape and place the dough onto a greased tray or use parchment if you wish.  Then, using your fingertips, press down to form little dent pockets – place some sea salt and a little rosemary in each pit and a drizzle of your olive oil.
  5. Pre heat your oven to 200°C (400°F) and place in the middle shelf for 15-20 minutes until it goes golden – be sure to keep an eye on it though.
  6. Score and serve straight away – it’s lovely whilst it’s hot !

If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !

 
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2 Comments

  1. Looking forward to trying this Miriam!
    Can I just check, is it really only 12ml oil? Or should it be 120ml?
    For some reason I had it in my head that focaccia bread was super complicated to make and used loads of oil… (I think that’s probably why I haven’t made it before!) but this sounds simple enough and not too much oil at all! xx

     
  2. Hi there Fern, thanks for dropping by here. It’s actually 15ml, tiny error – 1 full tablespoon to be exact and a little drizzle on top (my admin failed to put that in), but still all in all it has much less oil than many other focaccia recipes, making it pleasant for both taste and health. Hope you make and enjoy it, and let me know as and when. Cheers !

     

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