Soft and Fluffy Garlic and Herb Focaccia Bread
Garlic and Herb Focaccia Bread
Perfect for cruisy chilled weekends or a sandwich bread alternative, this flavour loaded flat bread is perfect with olive oil, dukkah, hommus - or even on its own!
- Extra Virgin Olive Oil - 1/2 cup
- Garlic Cloves, crushed - 2
- Fresh thyme, chopped - 1 tablespoon (or 1 tsp dried)
- Fresh rosemary, chopped - 1 tablespoon (or 1 tsp dried)
- Fresh Ground Black Pepper - 1/4 teaspoon
- Warm water - 1 cup
- Dry Yeast - 2 1/4 teaspoons
- Plain Flour - 2 1/2 cups
- Honey - 1/2 teaspoon
- Salt - 1 teaspoon
- Salt Flakes and extra herbs to top
1. In a small saucepan, combine the olive oil, garlic, thyme, rosemary, black pepper and garlic. Cook over a low heat, stirring occasionally until aromatic, but don't let the garlic brown. Take off the heat and set aside.
2. In a large bowl, gently stir together the water, honey and yeast. Set aside for 5 minutes.
3. Add a cup of the flour and 1/4 cup of the olive oil mixture to the yeast mix, stirring until the flour is incorporated. Leave it to sit another 5 minutes.
4. Stir in the remaining flour and salt. Once the dough starts to stick together, tip the mix onto a lightly floured bench and knead until smooth.
5. Pop the ball of dough into a clean, oiled bowl and cover with a clean, damp, warm tea towel. Leave to rise in a warm area for an hour.
6. Once the hour is up, use two tablespoons of the olive oil mixture to grease a 22 x 33cm tray (with a raised edge).
7. Using your fingers, press the dough into the pan, dimpling the surface. Drizzle the remaining oil mixture over the top and sprinkle with sea salt flakes (if using). Leave for 20 minutes to rise slightly, meanwhile preheat oven to a hot 220°C.
8. Bake the focaccia for 15 to 20 minutes, until golden brown on the surface. Transfer to a wire rack, sprinkle some extra herbs on top and you're good to eat it warm or cold. YUM.