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Rosemary focaccia 2 ways

Ingredients

For the dough

  • 500g plain flour
  • 1 sachet or 2 tsp dried yeast
  • 1/2 tsp salt
  • 250ml warm water
  • 4 tbsp olive oil (Borges)
  • 1 tbsp chopped fresh rosemary
  • 1 chopped and fried onion

For the Italian-style toppings

  • 5 tbsp Sicilian popla (Coppola)
  • 100g mozzarella
  • 1 tsp oregano
  • Few basil leaves
  • 5 slices Parma ham
  • 1 handful rocket leaves
  • Drizzle extra virgin olive oil (Borges)

For the Greek-style toppings

  • 4 tbsp hummus (Camel Brand)
  • 1 large aubergine, sliced and grilled
  • 3 tbsp broken kalamata olives
  • 200g feta cheese, crumbled
  • Handful baby spinach leaves
  • Drizzle extra virgin olive oil (Borges)

Method

Place the flour, dried yeast, salt, chopped rosemary and 3 tablespoons of the olive oil into a food processor and pulse for 3 seconds. Pour in most of the water and turn on again, mixing till you have soft dough. Add the remaining water if needed to bind the focaccia dough. Turn the dough out onto a floured work surface, and knead the dough till soft for at least 5 minutes. Form into a ball. Grease a large bowl with some of the remaining olive oil and place in the dough. Brush the top with some more oil, cover with cling film, and leave to rise for 45 minutes, or double in size. Turn the dough out onto a floured surface again and knock out the air, flattening the dough and cut into 2 pieces. Roll out the focaccia into 2 long pieces (like a torpedo). Flour 2 baking trays and lift in the dough,. Drizzle with little olive oil and cover with the toppings. Do not put on the spinach, rucola or Parma ham, as these go on once the focaccia is baked. Allow the dough to rise again for roughly 20 minutes then bake in the oven at 200`c for approximately 20-25 minutes or until cooked through. lay over the Parma ham, rocket leaves and the baby spinach, drizzle with extra virgin olive oil and serve.


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