Description
When you’re having the kind of meal that is crying out for bread to go alongside it, why not make your own? This no-knead rosemary focaccia bread takes just one hour to make from start to finish.
Ingredients
Scale
- ½ teaspoon sugar
- ¾ cup 175ml warm water
- 1½ teaspoons rapid-rise / fast-acting yeast
- 1¾ cups about 240 grams strong bread flour
- ½ teaspoon salt
- 2 tablespoons olive oil (plus extra for drizzling and dipping)
- about 2 tablespoons fresh rosemary (chopped)
- balsamic vinegar (optional – for dipping!)
Instructions
- Preheat the oven to 205C / 400F
- Pour the water on top of the sugar in a large bowl, then swirl to dissolve the sugar.
- Add the yeast and swirl again, then leave for 5 minutes to dissolve.
- Add one cup of the flour to the sugar/water/yeast, along with the olive oil, and stir with a wooden spoon until all the flour is combined.
- Add the rest of the flour and stir vigorously until a ball of dough forms.
- Add a tiny bit more flour if the dough is still really sticky. Then, with floured hands, turn out onto a well-floured board or clean work surface and fold in about half of the rosemary.
- Press the dough into a pan or skillet (about 10 x 7 inches or equivalent, or 8 inches in diameter), pushing it right to the edges.
- Push your thumb into the dough in a few places to make indentations, then sprinkle over the rest of the rosemary and drizzle over a bit more olive oil (roughly a tablespoon).
- Bake for about 20 minutes or until the bread is golden and has pulled away from the sides of the pan.
- Serve warm with a dish of olive oil and balsamic vinegar (optional but highly recommended!).