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
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
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
- Combine the dried ingredients (including the rosemary and garlic) in your food mixer with a dough hook fitted
- Mix, then add your wet ingredients and process until it forms a nice shiny ball.
- Place in an oiled bowl, cover with a tea towel and let it sit in a warm place for 40-60 mins.
- 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.
- 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.
- 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 !