Tomato & Rosemary Focaccia Bread

There is something devine about making your own bread. There is something very . . . ‘lets get back to nature and our roots’ about it, also, it’s just so delicious and it has the added bonus of making your house smell A-Mazing! Also, there is the kudos, because for some reason making your own bread is impressive.

I know what you’re thinking . . . making bread sounds time consuming! I am not gonna lie, it does take time, but most of the time is the dough just sitting, hanging out, doing it’s dough thang without a lot of human input! So really, all you are going to do is:

Mix the ingredients together and give it a quick 2 minute knead before leaving the dough sit for a couple of hours in a covered bowl:

Then when it has doubled in size you are going to give it a quick punch and then knead again for 2 minutes before putting it on greased baking paper to sit again:

Then you get creative and pop little dents all over the dough and put sun dried tomatoes and rosemary into them (this is fun), sprinkle with sea salt and olive oil…then put in the oven:

Then voila! You have super fragrant, tasty, healthy, delicious bread.

So, hopefully you are convinced. Seriously easy and like I say, not really that much effort from your side. Yay!

5.0 from 1 reviews

Focaccia Bread

 

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Prep time

3 hours

Cook time

20 mins

Total time

3 hours 20 mins

 

A super easy, delicious bread recipe which is suitable as a starter or a side to any meal.

Recipe type: Vegan

Cuisine: Italian

Serves: 6-8

Ingredients

• 500 g white flour
• 1½ tsp dried yeast
• 1 Tbsp rosemary, chopped
• 1 sprig rosemary, for garnish
• 1½ tsp salt
• 5 Tbsp olive oil
• 12 pieces of sun dried tomatoes
• 1 tbsp sea salt crystals

Instructions

1. Sift flour and salt together in a bowl and stir in yeast and chopped rosemary.
2. Stir in 4 tablespoon of olive oil.
3. Slowly stir in 300ml warm water but make sure that you do not over mix.
4. On a lightly floured surface, knead the dough for 2 minutes. The dough should remain fairly sticky and wet.
5. Lightly brush a plate with oil. Roll the dough into a ball and then place it on the oiled plate and cover with a damp tea towel. Leave the dough for 2 hours in a warm spot.
6. After 2 hours, the dough should have doubled in size. Turn it out onto a lightly floured board and punch the air out of it. Knead for 2 minutes, then flatten it out onto a greased piece of baking paper. Cover again with a damp tea towel and leave in a warm spot for an hour.
7. Preheat oven to 180 degrees celsius.
8. In a bowl, whisk a teaspoon of olive oil with 2 tablespoons water. Dip your thumb into the oil/water mixture then push your thumb into the top of the dough creating deep dimples in the surface.
9. Fill the dimples with a piece of sun dried tomato and a small group of rosemary leaves.
10. Dribble olive oil over the top of the dough.
11. Sprinkle salt over the dough.
12. Cook the bread for 20 minutes in the oven until browned.
13. Leave the bread to cool on a cooling rack.

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