I love baking and I don’t do it enough as I would like. I remember when I started my blog thinking that I wanted to become a master baker; I even looked into going on a course, but like a lot of things I never got round to it and sadly this is only my second bread post. I guess it is one of those things that takes a considerable amount of time but the end result is so worth it, and nothing beats the smell of freshly baked bread! So, I am making it my mission again to bake more bread and hopefully this time I will stick to it!
This foccacia bread recipe is ideal for a dinner party or for sharing with friends. It is the perfect dipping bread, or is lovely with soups and toasted and topped with some olive oil, basil and fresh tomatoes. Yum yum! When I do make bread I tend to make rolls instead of a loaf as that way you can freeze some to use another day, anything to make it last longer!
Makes 8 rolls
– 450g strong white bread flour, plus extra for dusting
– 1½ tsp salt
– 1 x 7g sachet fast-action dried yeast
– 400ml warm water
– vegetable oil, for greasing
– 2 sprigs fresh rosemary, leaves only, finely chopped
– 1 red onion, finely chopped
– 3 tbsp extra virgin olive oil, plus extra for brushing
– ½ tsp sea salt flakes
Mix the flour, salt and yeast together in a large bowl. Add the warm water and mix to form a sticky dough.
Tip the dough onto a floured worktop and knead for 5-10 minutes, until the dough is smooth and elastic.
Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and cover the bowl with lightly oiled cling film and set aside in a warm place (I use an airing cupboard) for one hour, or until the dough has doubled in size.
Line 2 baking trays and lightly grease.
Knock the dough back to its original size by slimming it out onto a lightly floured work surface.
Divide the dough into eight equal balls and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes.
Preheat the oven to 220’C
Mix the rosemary, onion and olive oil together in a bowl.
Press several holes into each roll then spoon over the rosemary mixture. Brush the oil down the sides of each roll and sprinkle over the sea salt flakes.
Bake in the oven for 15-20 minutes or until well risen and golden-brown.