FOCCACIA WITH ROSEMARY & SEA SALT

SERVES 6

 

Gaggenau Appliance: Combi Steam Oven/Baking Stone

Settings: 200ºC

Cooking Time: 25 minutes

Preparation Time: 15 minutes plus proving time

INGREDIENTS

  • 1x7g pkt dried yeast

  • Pinch caster sugar

  • 6 tbsp extra virgin olive oil plus more for kneading

  • 500g strong bread flour*

  • 5g sea salt flakes plus extra to bake

  • 3 stalks of rosemary, broken into small sprigs

  • 400ml lukewarm water

*Allergens are highlighted in bold

 
Foccacia Bread with Rosemary and Sea Salt

METHOD

  1. Whisk the yeast and sugar into the lukewarm water until completely dissolved.

    Stir in 2 tbsp oil.

    Combine the flour and salt in a large mixing bowl, pour in the yeast mixture and stir to a wet dough.

    Use olive oil to help knead the dough for 5 minutes and leave to rise in the combination steam oven on the proving setting until double in size, about 30 minutes.

    Preheat the Gaggenau baking stone to 200ºC on the baking stone function.

    Using flour to help handle the dough if feels too sticky to handle, shape the dough into a rectangle and place on the paddle, well-floured, from the baking stone accessory.

    Prod the bread with your fingers to make dimples all over the surface of the dough, and push in small rosemary sprigs.

    Sprinkle the salt on the top and the remaining oil.

    Bake directly on the baking stone for 25 minutes, until browned and cooked through.