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Rosemary & Sea Salt Foccacia
- Makes
1
20 x 20 cm 8 x 8 in ) Foccacia - Difficulty
Easy
- Ready in
55 min
By Ruth Clemens
Published 2013
A very popular Mediterranean bread with a chewy texture and drizzled with a good glug of olive oil. I’ve flavoured it simply with rosemary and sea salt but you could equally go to town with your favourite toppings.
Ingredients
Pre-Ferment
150 g 5½ oz 180 ml 180
Method
Use exactly the same method as the Ciabatta to create the Focaccia dough – the dough needs to be rested and turned in but without adding any extra olive oil.
When it is time to shape the dough, grease the 20cm (8in) square tin (pan). Add the d
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Taste primarily denominated by quality of flour used in polish. However it taste not bad and is able to keep it's moisture postbake. Technique wise, it is actually quite doable,just time consuming. It taste better than by hand compared to hand mix. But both works equally well .