Garlic and Rosemary Focaccia

Vegan | Nut Free | Dairy Free 

Ingredients

• 7g yeast 

• 2 teaspoons honey 

• 615ml lukewarm water 

• 625g plain flour (or 00 flour)

• 3 teaspoons fine salt 

• Extra virgin olive oil

• 2 garlic cloves, minced (optional)

• 2 large rosemary sprigs (optional) 

• 1 teaspoon sea salt

Method

1. Place yeast, honey and water in a large bowl and whisk to combine. Let sit for 5-7 minutes or until it becomes frothy. Add flour and 3 teaspoons of salt, then mix well until no dry parts remain.

2. Pour 2 tablespoons of olive oil into a clean large bowl. Transfer dough to the bowl and turn to coat in the olive oil. Cover with plastic wrap and place in the refrigerator until doubled in size, at least 7 hours and up to one day.

3. Line a baking tray with parchment paper. Remove dough from the refrigerator, then gently lift and fold the dough into the centre of the bowl using two forks. Transfer dough to the tray and set aside to prove in a warm spot until doubled in size; at 1.5 - 3 hours.

4. Once risen, preheat oven to 230°C. Lightly oil your hands and dimple the dough all over, then sprinkle with minced garlic, rosemary and sea salt. Drizzle with 1 tablespoon of olive oil, then bake for 25-30 minutes, or until golden and crisp.

Note: If your oven has a ‘prove’ function, I would highly suggest using this for the second prove (i.e. once the dough is in the tray).

This recipe was brought to your by Cobram Estate - watch my ‘how to’ video here!