Rosemary Focaccia Recipe | House and Leisure

Rosemary Focaccia Recipe

Recipe Sarah Graham Photographs and recipe courtesy of Struik Lifestyle I have Mum to thank for this. She’s been churning out crunchy-outside and chewy-inside rosemary focaccias since forever. It’s one of my favourite recipes in the recipe box she sent off with me when I got married. Always smashing, it never fails to please. Preparation time: 10 minutes Resting time: 40 minutes Cooking time: 15 - 20 minutes Ingredients:

  • 7ml instant yeast
  • 300g cake flour
  • 1t (level) sugar
  • ⅓t salt
  • ¾ cup warm water
  • 2T olive oil, plus extra for greasing and brushing
  • ½t (heaped) sea-salt flakes
  • 4 sprigs fresh rosemary, roughly broken
Directions: Combine the yeast, flour, sugar and salt in a large bowl, preferably the bowl of your electric mixer with a dough hook attached, and then slowly add the water and oil, mixing to form a dough. Knead until the dough becomes smooth and elastic: about 3 minutes in an electric mixer, or 8 - 10 minutes by hand. Lightly grease a large bowl with olive oil (I just use the mixing bowl from my mixer). Place the dough in the bowl, cover with clingfilm and leave in a warm place for about 40 minutes to rise to double its size. Once the dough has doubled in volume, gently knock it back on a lightly floured surface to release the air. Preheat the oven to 220°C. Round up the dough to form a ball and then roll it out on a lightly floured surface to the desired size and thickness. Lay the dough on a lightly greased baking tray, brush with olive oil, scatter over the sea-salt flakes and press in the rosemary haphazardly over the surface. Bake for 15 - 20 minutes or until light golden and cooked through. Note: Serve fresh from the oven with an assortment of dips for an alfresco lunch or snack, or alongside hearty winter soups and stews. Serves 4 You’ll find more delicious recipes in Sarah Graham’s cookbook, ‘Smitten’ (R250, Struik Lifestyle).