Back To Baking - Rosemary, Thyme & Garlic Focaccia

We're finally back from our USA trip of a lifetime and it's a bit, sad but also very exciting as we are getting ready to release our little food trailer in to the world!

Back in our cafe days, myself and Georgia were baking focaccia everyday to go with our homemade soup and the people loved it. This particular recipe is made using fresh yeast which you should be able to pick up from your local bakery and herbs picked from the garden...if you don't have the herbs, maybe wander round your local park as I recently heard that you can pick away as long as the Queen doesn't own it! 

Rosemary, Thyme & Garlic Focaccia

10 x 8 1/2 " Tin

  • 500g organic strong white bread flour

  • 330ml cold water

  • 50ml local rapeseed oil plus extra for drizzling

  • 2 tsp fine sea salt (keep away from the yeast) plus a pinch

  • 10g fresh yeast

  • 45g local honey

  • 4 sprigs thyme (chopped finely)

  • 2 sprigs rosemary (chopped finely)

  • 3 cloves of garlic (chopped finely and crushed)

Add flour, water, oil, salt, yeast ( keep yeast and salt to separate sides of the bowl) & honey to the bowl of your stand mixer ( if no mixer, then a standard metal bowl).

Mix on a slow speed with the dough hook attachment for 8 to 10 mins until a smooth and soft dough forms. ( peeps without the mixer, i'm afraid you're going to have to knead the dough for 8-10 mins. Tip mix onto the table and using the palms of your hands, pound, stretch and pull the dough continuously until it becomes smooth.)

Transfer the dough to an oiled bowl and cover with a clean tea towel and leave in a warm place (airing cupboard? ) to prove until double in size like 45mins.

Pre heat the oven to 200*C.

After the prove, knock the air out of the dough by pushing your fists into the dough. Recover and put back in your proving location for 45 mins.

After the prove, remove from the bowl and place into your oiled tin. Knock out the air again using your fingertips, push the dough out to spread to all corners of the tray.

Sprinkle on the herbs, garlic and drizzle the extra oil to gloss the top. Add the pinch of salt.

Push your fingertips about 3/4 of the way into the dough all over so you are making little pockets. Leave the dough for another 20 mins, no need to cover just somewhere warm.

Whack it in the oven and after 10 mins turn the temp down to 180*C and leave in the oven for another 15 mins or until baked through (tap the bottom of the dough and you want a hollow sound meaning its baked through).

When its out remove from the tin and place on a wire rack.

Eat straight away but we recommend opening all your windows and doors to let the glorious smell of fresh bread, spread through the neighbourhood and let the people know that are baking bread from scratch.