• Ollie Tarrant

Focaccia

Updated: Jan 2



Me and my Dad (who is the son of a baker) are bread fiends, and seem to be able to keep eating this forever. It is perfect to go alongside Italian dishes like pasta and salads, but it’s great to have with soup as well. Alternatively, it serves as the ultimate bread to make sandwiches in, but it’s so good on its own, you might not want anything else with it! This is a very simple recipe, but there is huge room for customisation. I often really enjoy using roasted garlic cloves, or you could try artichoke hearts and crushed new potatoes if you wanted to make it more of a meal. Let me know what flavours you would try on Instagram (@OTCooks_Eats) or in the comments below.


This makes 1 gigantic loaf or 2 smaller loaves. Either way, its enough for about 4 people as a side/accompaniment to a meal. Here’s the recipe:


Ingredients (makes 1 large loaf):

  • 500g strong white bread flour + excess flour to work with

  • 7g sachet of yeast

  • 325ml luke warm water

  • 2 tsp sea salt

  • A pinch of caster sugar

  • Olive oil

  • 6-8 springs of rosemary

  • 10 cherry tomatoes

Method:

  1. Pour the yeast into the water along with the pinch of sugar, and whisk until combined. Leave for 3 minutes until bubbles form.

  2. In a large mixing bowl, add the flour, a large pinch of salt and a glug of olive oil. Pour the yeast mixture into the flour, and mix together with a wooden spoon, before using your hands to form 1 ball of dough. Lightly flour a work surface, and knead the dough for 5-10 minutes.

  3. Heavily oil a large baking dish, about 2-3cm deep. Place the kneaded dough in here, shaping slightly to try and reach the corners. Cover with a damp tea towel and leave to proove for 60-90 mins. In the menatime, chop the cherry tomatoes in half. Remove the rosemary leaves from the stalks and preheat your oven to 220C.

  4. Once the dough is prooved, push the tomatoes and rosemary leaves into the dough, and press your fingertips in to create dips. Top with olive oil and sea salt, and bake in the oven for 15-25 mins, until golden brown on top and cooked through.

I really hope you like this one, especially all those who enjoy bread, cakes or any other  baking goodness. There’s so many different ways you can take it. Let me know if you like the recipe either on here, or on Instagram (@OTCooks_Eats), and tell your friends about the blog and the account. Would be great to see a few people trying this one! Stay tuned for the rest of the week, where there will be a recipe every day, and use the hashtag #7recipes7days.

Happy Baking!

OT

x

#Italian #Baking #Garlic #7recipes7days #Focaccia #Rosemary #Bread

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