I feel like focaccia has kind of dropped off the radar a bit since the nineties; when I was a kid, it was all the rage! It seems to have been replaced by turkish bread in recent years and I’m not entirely okay with that. While still tasty, turkish bread is a poor man’s focaccia and still relatively difficult to track down at a store. I decided to try my hand at it and it’s actually not too hard to make a really tasty, wonderfully textured loaf of focaccia!
- 7 grams dry yeast
- 1 1/3 cups warm water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon mixed dried herbs
- 1 teaspoon salt
- 3 cups bread flour
- 1 cup plain flour
- 1 tablespoon olive oil
- Fresh chopped rosemary
- In a large bowl, combine the yeast and warm water before adding the onion powder, garlic powder, mixed herbs and salt.
- Sift in the flours and knead well until combined before adding the oil and kneading some more.
- Remove from the bowl and knead on a clean surface for a few minutes before rolling into a ball.
- Place in a clean bowl and lightly cover with more olive oil. Roll the ball around and coat with oil before covering with cling wrap.
- After allowing to rise for one hour,remove from the bowl and knead on a clean surface for a few minutes.
- Preheat the oven to 250°C and grease an oven dish.
- Shape the dough into a rectangle, about 2-3cm high and place into the baking tray to rise for 10 minutes.
- Allow to cook for about 5 minutes before adding the rosemary and a little more salt.
- Place back in the oven for a further 10 minutes or until the dough has turned golden.
- Remove, slice and serve warm.