By now the chances are I am deep sea somewhere and starting to freak out because it has been over 72 hours since my last internet connection! My iPhone will be sitting on my bedside table acting as nothing more than a very expensive alarm clock and my laptop will become a very expensive DVD player. Seriously how did we ever survive even just 7 years ago without being connected 24/7?
When I first went to Sea 10 years ago it never seemed to bother me. I could go months without turning on a phone or even thinking about checking my emails. Now the minute I am in port I am looking for the first coffee shop that has free WiFi just so I can check emails and check for endless updates to Apps on my iPhone. Wow, how times have changed 😀
But enough lamenting about how times have changed and my current stint at sea is interfering with my blogging! I have baked up a whole batch of goodies to keep your appetites happy while I am away. It is only for 6 weeks and I can’t wait to get back because Fall will be upon us and it’s my favourite foodie season. I also can’t wait to catch up on all my blog reading. I am going to have a lot of wonderful posts from my bloggy friends to read 😀
I am excited to share my super easy focaccia bread recipe with you. I make this all the time when I am after a quick-ish easy yeast-based bread. Michael is a huge fan of this bread he is always happy when this is in the oven.
If you are looking for an easy way to break into yeast bread, then this is the perfect recipe for you. Though there is a double proving the second one is short at only 30 minutes.
Another thing that is so beautiful about this bread is you can have any topping you like, sweet or savoury. It’s a great bread for experimenting with, I really like using basil instead of rosemary and sun-dried tomatoes make a great addition as well. Or stick with the classic topping like I have here. Either way, you won’t be disappointed with this easy focaccia bread.
- 500 grams strong white bread flour, (3 and ¼ cups)
- 7 grams fast action dried yeast, (2 teaspoons)
- 1 teaspoon sugar
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil + extra for greasing
- 300 millilitres warm water, (1 and ¼ cups)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons flaked sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon roughly chopped fresh rosemary
- 10 tiny sprigs fresh rosemary
- Put the flour yeast, sugar and salt in a large mixing bowl and give it a good stir.
- In a jug mix the oil and water together and pour it into the flour mix.
- Mix then knead for 10 minutes if doing it by hand. If you are using a stand mixer and dough hook you only need to mix for 5 minutes. You are looking for your dough to be smooth, pliable and soft.
- In a lightly oiled bowl place your dough in it and cover with cling film (plastic wrap) and leave to rise for about an hour. You want it to double in size.
- Lightly oil a baking sheet measuring 36cm x 25cm (14x10 inch).
- Once doubled in size turn the dough out onto a lightly floured surface and knock it back with your knuckles. Press the dough into a rough rectangle about the size of your baking tray. Then carefully place it on your baking tray and ease it out towards the edges so it covers the whole sheet.
- Cover loosely with lightly oiled cling film (plastic wrap) and leave it for 30 minutes so it will slightly rise and go all puffy.
- Preheat the oven to 220C / 425F / Gas mark 7.
- After 30 minutes the dough will look all puffy and spongy. Lightly oil your index finger and poke holes all the way down to the baking tray all over the top of the bread.
- Drizzle the extra virgin olive oil over the top of the bread, allowing some to pour into the dimples. Sprinkle the sea salt, black pepper and chopped rosemary all over the top.
- Take your 10 mini sprigs and randomly stick them in your dough.
- Pop the bread in the oven for 15 to 20 minutes until well risen and a deep golden brown. This bread is best served warm.
- Kept in an airtight tin this bread will keep for maximum 3 days. I recommend popping it in the oven for a few minutes before serving up after the first day.