Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Rosemary Focaccia

August 10th, 2008 · 9 Comments

On Saturday we went to a rain-drenched Oxford and had lunch at the highly recommended Branca Restaurant. Before tucking into fried calamari with lemon and chilli dressing followed by a big fat skate wing with scallops and mash, I soaked up the house red by nibbling away at some fine rosemary focaccia. So fine in fact, that I had to make some the following (rainy) day.

Rosemary Focaccia

Preparation time: 15 minutes + rising time 2 hours
Cooking time: 15 minutes
Skill level: easy

Ingredients

  • strong white flour – 475g
  • sugar – 1tsp
  • salt – 1tsp
  • dried yeast – 1 1/2tsp
  • olive oil – 3tbsp
  • warm water – 275ml

Topping:

  • fresh rosemary – chopped – 2 tbsp
  • salt flakes – 1tsp
  • olive oil – 3 tbsp

Put the flour, sugar, salt and yeast into a large bowl. Add the olive oil then mix in enough water to make a soft dough.

Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Return the dough to the bowl whence it came, cover loosely with oiled cling film and leave in a warm place for an hour or so to double in size.

Once risen knead the dough on a lightly floured surface. Then cut in two. Shape each into an oval and place on 2 greased baking sheets.

Sprinkle the loaves with the salt flakes and rosemary and leave to rise, uncovered, another hour.

Rosemary Focaccia

Drizzle with a little olive oil and bake for 15 minutes at 200C (gas mark 6). Swap the position of the loaves after 7 minutes so they cook equally.

Remove from oven and pour over the remaining olive oil.

Eat as soon as cool enough to handle.

Verdict: An oil-infused herby treat finished with a Maldon salty crunch.

Drink: K4E with UHT – Spanish style.

Entertainment: Radio in the foreground, Olympics in the middleground, rain in the background.

Tags: Baking · Bread · Vegetarian

9 responses so far ↓

  • 1 [eatingclub] vancouver || js // Aug 13, 2008 at 2:23 am

    I want that bread. Such a lovely, golden colour.

    Oh, by the way, just to let you know, we’ve added a link to your site on ours. Thanks!

  • 2 sweetbird // Aug 13, 2008 at 2:26 am

    This looks fabulous, and so easy! I’m definitely making this soon.

  • 3 diva // Aug 13, 2008 at 4:30 am

    what beautiful bread!! i love foccacia. my favourite bread for hefty sandwiches

  • 4 richard // Aug 13, 2008 at 11:34 am

    Hi eatingclubvancouver.com
    Thanks for the link
    R

  • 5 Helen // Aug 15, 2008 at 12:26 pm

    Ooh! Branca was a regular haunt of mine when I lived in Oxford, as was Jericho in general, what a blast from the past! Do they still have those hands on the walls? That pleased me no end for some reason.

  • 6 richard // Aug 15, 2008 at 1:03 pm

    Hi Helen
    Hands on the wall? Can’t say I saw any, but there again I was distracted by the downpour outside. By the way, we went to the covered market and bought a bottle of Baron Pouget’s Original Oxford Sauce – you tried it? It’s a cross between HP and Lea and Perrings. Very spicy. Very tasty.
    R

  • 7 Colloquial Cook // Aug 22, 2008 at 6:27 pm

    I’ve lived in Oxford, but I’ve never eaten at Branca’s! Shame on me! Your focaccia looks lovely.

  • 8 Di // Dec 6, 2008 at 9:35 pm

    Delish!

    Great sammies made for lunch using this bread, slab of cold kiwi roast lamb, fresh tomatoes from the garden and a good dosing of homemade mint relish….YUMBO!
    Visually tempting site, delightfully inspiring images…well done!

  • 9 Grant // Dec 13, 2008 at 9:44 pm

    I…want…this…now.

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