Rosemary & Sea Salt Focaccia
This recipe is one to always keep up your sleeve or in your back pocket. It's a versatile crowd pleaser that works in many settings and for many purposes. I sometimes serve it alongside a pot of homemade minestrone or with some antipasto like salami, cheese and grilled veggies. It's equally good cut into slithers and served with dips. Or if you're able, just dig into it straight out of the oven.
A focaccia is an Italian style bread. It's usually flatter than a normal loaf but it is still made with yeast. In a way it's a bit like a thick base pizza, which is why it works perfectly with a royal touch of Combination Steam magic.
As a rule I find people (and by people I mean those who don't have a CombiSteam oven) are always incredibly impressed when you whip up some bread. It's a bit like pulling a culinary rabbit out of your hat. They oooooh and ahhhhh and imagine it was incredibly difficult to do. I usually just give them a little royal smile and nod and soak up all the adoration and then turn and giggle quietly because they really don't realise how easy it actually was with my favourite kitchen friend by my side. If you want to try another loaf give this Pull Apart recipe a go too!
Rosemary & Sea Salt Focaccia
Ingredients:
320ml warm water
2 teaspoons dried yeast*
2 teaspoons caster sugar
2 tablespoons extra virgin olive oil
3 cups bread flour
1 tbs sea salt flakes
3 large sprigs fresh rosemary leaves (roughly chopped)
approx 20 pitted kalamata olives (optional)
spray oil (to grease proofing bowl)
Method:
Combine the flour, yeast, sugar and oil in a large mixing bowl. Gently pour in the warm water and mix to combine and form a dough.(I use my stand mixer with the paddle attachment here).
Once you have a dough and it's all come together knead the dough until it is smooth and a bit springy. When you press the dough it should bounce back. (I use my stand mixer with the kneading hook on Speed 1 or 2 for around 10 mins but you can easily do by hand)
Shape the dough into a ball and place into a bowl sprayed lightly with oil. Place into the CombiSteam. Select Steam at 35° and allow to rise for 30 mins or until doubled in size.
Remove and press the dough out into an oval shape on a heavy baking or oven tray. It should be around 1.5 cm thick at this point.
Press the olives randomly into the top of the bread (if using), then sprinkle over the rosemary and give it a little press in to help it stick. Sprinkle the focaccia generously with sea salt.
Place the tray into the centre of your CombiSteam. Do not preheat your oven. Select your Combination function/Hot Air+Steaming (*for other options see below) and set temperature to 220°C. Set variable steam, if required, to 40%.
Bake for 30 minutes or until golden brown and crisp all over. Serve warm with whatever you fancy.
*In a V-ZUG or Wolf CombiSteam you have the option to cook this automatically using BakeOMatic and selecting the Fresh Pizza option. This will set the oven temperature and time and sort out the Steam for you. Pop it into a cool CombiSteam and select the option above with Medium Browned then remove once the automatic sensored cooking time is complete. OR To cook with V-ZUG/Wolf's Professional Baking function select Professional Baking (Bread) then set temp to 220° and bake for around 30 mins or until browned to your liking.
To add some roasted cherry or vine tomatoes to the mix (which looks lovely to serve) just place them on a try lined with baking paper. Drizzle with a little olive oil and a splash of balsamic vinegar. Season well with salt and pepper. Preheat your CombiSteam using Combination Steam (Hot Air+Steaming) at 220°C. Add the tomatoes to the hot oven and cook for 4-8 minutes until roasted and softened. Yum!
Happy CombiSteaming!
Yours in the kitchen,
The CSQ x