Focaccia Recipe

Carla Ferrari's Focaccia

Recipe by Jackie Cameron

On a recent visit to Switzerland, I unexpectedly crossed the border one day for lunch in Italy. Choosing a traditional caprese salad with Foccacia bread and Gnocchi Gorgonzola seemed the right thing to do. And it was. What a meal!

Carla's Focaccia (Flat oven baked Italian bread topped with herbs or whatever you desire)

Yields : 1 focaccia sized 23cm x 32cm

Ingredients :

15 g Instant, Dry Yeast

250 ml Luke warm Water

500 g White Flour

5 ml Fine Salt

125 ml Olive Oil

Extra Olive Oil

Maldon Salt

Rosemary

Method :

1) Allow the yeast to stand in the water for a few minutes

2) Place the flour and salt into a large bowl. Make a well in the centre and cut in the yeast mixture. Once this is all added in, add the olive oil

3) Knead on a counter top until you can see activity under the outer layer… little bubbles. Place in an oiled bowl and cover with a damp cloth and allow rising until double in size

4) Use your fingertips and push this bread dough out to cover the base of the oiled pan. Top with a drizzle of olive oil, Maldon salt and chopped rosemary - continue using your finger tips

5) Set aside and rise again slightly, bake at 220˚C until golden in colour and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713