A simple rosemary focaccia
The weekend showed it's most sunny side and we headed up to Costa Brava, and a beautiful, hidden creek where we set anchor and stayed over two nights. One morning we had a picnic on the beach with this homemade focaccia, baked in the Remoska. The more I use that little machine, the more I love it and we've realized that there is nothing you can't do with it. Cakes, fish, gratins, bread, soups... you name it. Everything turns out to perfection.
This bread can also be made in a normal oven but the measurements are adjusted to the size of this mini Remoska:
Taru's Rosemary Focaccia
15 gr yeast
3 dl water (1,2 cups)
5 dl all-purpose flour (2,1 cups)
2 tablespoons of extra-virgin olive oil
1,5 teaspoons of salt
rosemary sprigs
more oil
flaked salt
Preheat the oven for 30 minutes (175°c in a normal oven), while you prepare the dough.
Put the lightly heated water (36°c) into a small bowl, sprinkle the yeast over and stir gently until dissolved. Add the salt, oil and flour and mix the ingredients to the consistency of a soft dough. Knead the dough until it's smooth and elastic. Fill the bowl with four tablespoons of olive oil and leave the bread in the oil bath, all covered and allow the dough to rise until it's almost double of it's size, approx. 1 hour. When the bread is ready to be baked, put some oil into the pan before putting the dough inside. (Yes, a lot of oil, but that's what makes the focaccia so crispy, buttery and golden!) Prior to baking, dimple the dough by gently pressing into it with your fingertips. Drizzle the surface of the focaccia with some more olive oil and sprinkle it with flaked salt and rosemary sprigs. Leave it to bake in the oven for around 40 minutes until the surface is golden brown and crispy. Remove the focaccia from the baking pan and leave it to cool on a rack. Serve it warm.
