Focaccia with Mozzarella & rosemary – Easy Recipe but looks & tastes fantastic
This is such an easy and foolproof recipe to do and you can change the topping and add cheese & onion, roasted peppers or sundried tomatoes: I used this recipe on Britain’s Best Dish for the semi finals as I knew I would not be nervous doing it in front of the cameras which of course can be quite nerve wracking. But I knew it would turn out fine as its just such a brilliant recipe. I hope you like it! Oh and you must use olive oil nothing else.
Pre heat the oven to 200 degrees Gas 6
1 tbsp olive oil, plus extra for oiling, 350g/12 oz strong white bread flour, 1/2 tsp salt, 1 tsp easy-blend dried yeast, 1 tsp sugar, 210 ml/7.5 fl oz tepid water, 140g/5 oz mozzarella cheese grated. FOR THE TOPPING: 2 Tbsp olive oil, course sea salt & fresh rosemary sprigs.
Lightly oil a 25 cm/10 inch round shallow cake tin.
Sift the flour & salt together into a warmed bowl. Stir in the yeast and sugar. Make a well in the centre. Add the water and oil to the well and mix to form a soft dough.
Turn out the dough onto a lightly floured work surface and knead for 5-10 mins, or until smooth and elastic. Put the dough in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 hr.
Turn out the dough again and knead lightly. Flatten the dough, then sprinkle over the mozzarella cheese and gently knead in. Shape into a ball, flatten slightly, then roll out into 25cm or 10 inch round. Transfer to the prepared tin, cover with lightly oiled clingfilm and leave to prove in a warm place for 20 mins.
Using your thumb make indents all over. Cover again and leave to prove for a further 15 mins. Add your topping of your choice (as mentioned above.) Drizzle olive oil over the dough surface and sprinkle with the sea salt and rosemary sprigs. Bake in a preheated oven for 20-25 mins until golden. Transfer to a wire rack and leave to cool slightly. Delicious served warm
July 31, 2010 | No Comments
