FOCACCIA BREAD - GUEST RECIPE By Sue Stoneman
Introducing the lovely Award winning Sue Stoneman – South West Home Cook of the year (2016 & 2017) food writer and blogger, who loves to cook outdoors on her bbq’s and pizza oven.
An all round foodie working at Dart’s Farm and rustles up delicious tasty treats using local produce.
Sue loves our olives and has been experimenting with them and made some appetising recipes for us!
First up is this amazing rosemary and garlic focaccia bread, no better week to show off her amazing Focaccia bread than Real bread week!
Ingredients
500g Strong White Bread Flour.
Matthews Cotswold Flour Regenerative All Purpose White Flour.
10g yeast
8g fine salt
30ml Rapeseed Oil – Bell & Loxton’s Garlic Rapeseed Oil
Approximately 370ml cool water
80g Rosemary & Garlic Olives, cut in half, some crossways, some lengthways
1 small red onion very finely sliced
Few sprigs of fresh Rosemary, chopped
130ml rapeseed oil for drizzling on the dough prior to baking – Bell & Loxton Garlic Rapeseed Oil
Sea salt crystals for the topping –Isle of Skye Sea Salt Crystals
Method
Into a large bowl tip the flour, yeast and salt. Keep the yeast and salt on separate sides of the bowl. Add in the 30ml of Rapeseed Oil and gradually the water, bringing it into a dough. I use my KitchenAid mixer with the dough hook and knead for 8 minutes. If kneading by hand, knead for 10 minutes.
Place into a bowl and cover with a clean cloth. Leave to prove at room temperature for 2 hours. It should have doubled in size. Put your oven on at 190C.
Line a 20cm x 30cm baking tin with parchment paper and drizzle a little rapeseed oil, wiping it around with your fingers. Gently tip out the risen dough and carefully spread into the corners of the tin. Cover with the cloth and leave to prove again for about 1 hour until nicely risen.
Using your fingers, gently dimple the dough going right the way to the bottom of the tin. Insert the cut olives and sprinkle with the chopped dried Rosemary and onion slices. Drizzle with 130ml of Rapeseed Oil and finally scatter over a generous amount of sea salt.
Bake in the oven for 20 minutes until the focaccia is lightly coloured and sounds hollow when tapped on the bottom. Remove from the baking tin and leave to cool on a cooling rack.
Enjoy with soup, dips, antipasti boards and olives! It’s great to make to take round to friends!
