Garlic & Herb Focaccia
Ingredients for Topping
- 10ml olive oil (or oil of your preference)
- 1 Tbsp finely chopped mixed herbs of your preference, eg. rosemary and fresh or dried oregano.
- Pinch salt for seasoning if desired
- Pinch cracked black pepper for seasoning if desired
- Add traditional mix, dried yeast and sugar to a large bowl.
- Pour in the warm water and olive oil, mixing with a firm metal or wooden spoon until a moist dough forms (dough should be a little wetter than the bread dough). Scrape down edges with a spatula and leave the dough in a rough ball shape in the bowl.
- Cover with cling wrap or a tea towel and leave in a warm spot to rise until spongy and almost doubled in size (tips: leave within safe distance of a heater or fireplace, place bowl in a warm water bath in the sink, a warm sunny ledge or a just heated oven - turned off. Try leaving a little longer if not risen enough and you will get great results).
- Once you are satisfied with a spongy risen dough, tip out onto an oiled or bake sheet lined tray (do not knead this dough, so it remains spongy for the focaccia).
- Preheat oven to 180C fan forced.
- Adding a little oil to your fingertips, press down gently into a curved rectangular shape, leaving little
- fingertip shaped pockets intentionally, helping herbs and flavoured oil to stay trapped and give a really tasty result. Form into mini sized, long sandwich focaccias instead if you’d like.
- Mix herbs and oil in a small bowl and brush generously onto shaped dough. Sprinkle with a little salt and pepper if you wish.
- When you are happy with your focaccia shape, place into preheated oven for approx. 40mins, or until base and crust are golden and crunchy.
- Cut into squares or diamonds and place on an antipasto platter. Or fill with chicken schnitzel, cheese and grilled veggies like eggplant and peppers for a tasty lunch.