Italian Recipe: Elva's Fresh Focaccia
Because, who doesn't love bread?
Since we are staying at home, we have been spending a lot of time in the kitchen. Having exhausted all our standard recipes (banana bread, anyone?), Bondi legends Elva have shared their soul-warming, focaccia recipe with us. This herb-infused, olive-oil drizzled deliciousness is so simple to make, that you will find yourself looking for any excuse to whip it up. Focaccia for everyone!
Ingredients
Serves: 2 people
- 250g “00” flour
- 170ml water
- 6g dry yeast
- 6g sugar
- 6g salt
- 1tbsp olive oil
- 10 x cherry tomatoes
- 1 x rosemary stick
- 2 pinches of dry oregano
- 2 pinches of sea salt
- 2tsp of polenta
Instructions
- Place the flour in a large bowl.
- In a jug whisk water, yeast, olive oil, sugar until the sugar and yeast melt and add this to the flour.
- Mix with a spoon until it becomes a dough, and add the salt.
- Work the dough for about 5-10 minutes.
- Place the dough in a bowl and evolve it with a bit of olive oil.
- Cover the bowl with cling wrap and leave it to rest for 2 hours in a warm place.
- Cover a flat try in olive oil, and then a thin layer over raw polenta over the top.
- Place the dough on the tray and slowly spread it until it's all even and at the same level.
- Add cherry tomatoes, oregano, salt and olive oil over the dough.
- Cover again with cling wrap and rest for another half hour until it doubles in size.
- Bake in a preheated oven at 280 degrees for 15 minutes.