Focaccia with Rosemary and Cornish Sea Salt

Focaccia with Rosemary and Cornish Sea Salt

Our Cornish Italian and our Beginner Bread courses cover this delectable bread and we’re treating you to the recipe! The substitution of rapeseed oil for olive oil gives the bread a distinctive floral flavour.

other blog focaccia philleigh-way_david-griffen-photography-153 (2)

 

Ingredients

500g Strong White Flour

325mls Tepid Water

30mls Cornish Rapeseed Oil

20g Fresh Yeast (10gms if using dried)

10g Salt

Fresh Rosemary and Sea Salt (Cornish if possible) for decoration

Method

Mix the salt with the flour in a large mixing bowl, dissolve the yeast into the water, add the rapeseed oil to the mixing bowl, add the yeast and water and mix to a rough dough with a wooden spoon. When the dough appears easy to handle knead for ten minutes until smooth and elastic (keep hands lubricated with oil to avoid sticking).

Place onto a well-oiled baking tray (20cm x 30cm) and flatten into a rectangle, cover with cling film and rest for ½ an hour.

Fold into thirds, turn, fold into thirds again and flatten again into a rectangle, cover and rest again for ½ hour.

Push the dough into the corners of the tray and rest again for ½ hour.

Make small wells in the dough and add a sprinkling of Cornish sea salt, fresh rosemary and a splash of rapeseed oil.

Bake at 200 degrees centigrade for 20 minutes.

 Allow to cool on a rack – resist the temptation to eat before it has cooled!