I adore bread, it’s a definite weakness for me and so I try not to have fresh bread in the house too often as I’ll devour it. So when my son asked if we could make his favourite rosemary bread, I practically jumped off the sofa! Needless to say the loaf didn’t last long at all…
This bread has a wonderfully crisp golden crust with a soft fluffy fragrant bread. Whilst I call this bread a ‘focaccia’, it’s more like a rosemary bread with a focaccia topping – a hybrid bread!
The smell of this bread is absolutely phenomenal and made the house smell wonderful as it baked. My son and I couldn’t wait for it to cool before we had our first slice but needless to say, it tasted even better when it cooled.
It must be time for me to make some more…
- 350g strong white bread flour
- 1/2 teaspoon salt
- 7g fast action dried yeast
- 4 tablespoons extra virgin olive oil
- 225ml warm water
- 2 tablespoons dried rosemary (plus extra for topping)
- 1/4 teaspoon coarse sea salt
- Place the flour, 2 tablespoons of rosemary and salt in a bowl. In a separate jug mix the water, 2 tablespoons olive oil and yeast.
- Make a well in the centre of the flour and add the water mixture. Gently mix (if you wish to use your hands a top tip is to use only one hand to keep the other clean) into a soft dough
- Place the dough on to your work surface (no flour needed) and knead until you have a smooth dough – this may take 5-7 minutes. Then allow the dough to rest for 10 minutes.
- Meanwhile grease a 9 inch flan ring (or similar) and leave somewhere to gently warm. Then press the dough in to the flan ring, cover or place in a proving bag and leave to prove in a warm place for about an hour or until it has doubled in size.
- Drizzle the remaining 2 tablespoons of olive oil over the surface of the dough and then using your fingertips, make indentations all over the top of the dough – my children love this part!
- Sprinkle the sea salt and scatter some dried rosemary over the top. Cover and leave to rise for further 30 minutes.
- Preheat your oven to 220C.
- Bake for 15-20 minutes until golden on the top. Leave to cool for a few minutes in the tin and then remove and leave to fully cool on a wire rack – if you can wait that long!!