So for my Italian class today, seeming as it's the end of semester, we're having an aperitivo. Everyone's going to bring in something small to eat to share with the rest of the class, so I got thinking, what should I bring? I considered some piadine (filled flat breads) but thought they might have gone a bit cold and stale by the time I got to my lesson, but then it hit me...focaccia!
This is a recipe I've made quite a few times, and it's especially nice topped with caramelized onions, but I thought they might not be to everyone's taste and so I went simple with some rosemary and sea salt...it's going to take all my effort not to eat it before I get onto campus!
Makes one loaf
Ingredients
250g strong white bread flour
1 tsp salt
7g dried yeast
1 tbsp olive oil (optional)
200ml warm water
Dried rosemary
Coarse sea salt
Method
1. Preheat the oven to 220C/fan 200c/gas mark 7.
2. Combine the flour, salt and yeast in a bowl.
3. Add the oil, and then bit by bit the water, making sure that each part is fully combined before adding more.
4. Either turn the dough out onto a oil coated surface, and knead for ten minutes by hand, or use the dough hook on a food mixer to knead the dough for the same amount of time, on a low setting.
5. Form a ball out of the dough, and put in a clean, oiled coated bowl, cover with a tea towel or cling film and leave to rise in a warm place until doubled in size.
6. Line a baking sheet with baking paper. Tip the dough out of the bowl, and flatten on to the baking sheet, stretching it to cover the whole surface. Cover again and leave to prove for an hour.
7. Chop some rosemary and sprinkle over the loaf, along with a few pinches of sea salt. Sprinkle with olive oil, and bake in the oven for 20 minutes.
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