Last week, we went for lunch at Benugo in the BFI. I had a very nice veal burger but I couldn’t finish it. Why? Because of the lovely focaccia bread I filled up on before the mains arrived. Shame on me so I decided to make some myself the next day. Here’s what I came up with.
Recipe: Rosemary and Thyme Focaccia
- 160 ml water
- 2 tbs (7 g) dry yeast
- 500 g strong white flour
- 2 tsb salt
- 80 ml olive oil (plus extra for coating after baking)
- 80 ml white wine
- 2 tbsp chopped rosemary
- 1 tbsp thyme leaves
- flaky sea salt
- Whisk yeast into about 100 ml of the water and let it stand for 5 minutes
- Mix the flour and salt in a large bowl, make a well in the middle
- Pour yeast/water mix in the well and with a spoon stir it until enough flour is pulled in to form soft paste
- Let it stand for 20 minutes, this starts the yeast
- Add wine, olive oil and 2/3 of rosemary and thyme, mix until you have a nice sticky dough. Add more water if necessary
- Either knead for 10-15 minutes or mix using a food processor with dough hook for 5 minutes. When using a processor, I then finish it by kneading another 3 minutes.
- Leave the dough in a large bowl to rise for an hour or until at least doubled in size.
- Knock it back and place into a cake tin so it covers the base all the way to the edges. I use one that’s 24 cm in diameter.
- Let it prove for about 1 1/2 – 2 hours
- Sprinkle the remaining rosemary and thyme on top with some flaky sea salt
- Bake in 200°C for 30 minutes
- Straight after the bread comes out, sprinkle it with plenty of olive oil and let it cool down.
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)