I love making bread when I’m stressed, so I thought I’d make some Focaccia today. I used garlic, olive oil and Rosemary but you can use any flavour combination you like. Red onion and goat’s cheese, roasted Tomatoes or even pinenuts and pesto. I made some simple vegetable soup to go with it, with some good chicken stock. I added a vegetable mix and chucked in some brown rice too. I just like the bite in soup and it’s good for you so I tend to always add it to soups.

I read somewhere that kneading dough should feel like you’re squeezing breasts. No wonder it relieves stress so much. Who doesn’t like boobs?

This is my Frisky Focaccia with Rosemary and Garlic

Make the dough:

Activate the yeast in some warm water, olive oil and sugar. Leave for ten mins until frothy. Add to strong bread flour 500g with 5 tbs olive oil. Add to a free-standing mixer and use the dough hook and knead for five minutes. Knead by hand if you prefer. I kneaded my dough for twenty minutes. Flour board and leave in a warm place for 40 minutes (I started to make soup while it was rising).

Once it’s had time to rise add it to an oiled round baking tray. Flatten the dough out to the sides. Leave for 40 mins. Once risen again add dimples to the dough.

Top with garlic cloves. Springs of Rosemary. Olive oil, Himalayan salt and cracked black pepper. Add to the preheated oven on 220 fan. Cook in the centre of the oven for 35 mins or until the base sounds hollow when tapped. I like to cover my focaccia with tin foil halfway through cooking. This stops the top from browning too much and the Rosemary from burning.

Once you take out the oven remove the toppings, and leave some Rosemary on if you like. Peel garlic from the outer shell. Add roasted garlic back to the bread. Drizzle with olive oil and extra salt.

Just to be extra naughty I added some butter to my slice of focaccia and had it with my healthy soup. You’re allowed a little comfort every now and then.

Hope you Enjoy it. A little taste of Italy.


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