Sea salt and Plymouth Hoe Rosemary, Focaccia
Updated: Jan 13
After foraging on Plymouth Hoe, recently with the excellent Tess Wilmot and the Light-Seekers Clan , we discovered a rosemary bush growing near the sea. I harvested some for this recipe, which my nephews loves .. he says it is his favourite bread! Goes brilliantly with all our soups.
600 grams bread flour
One sachet of yeast
Two tablespoons of olive oil
A handful of rosemary leaves
Sea salt 2 teaspoons
360 fluid ounces of warm water
First dissolve the sachet of yeast in the warm water. Leave for 5 mins.
Put the flour, half the rosemary leaves and one teaspoon of salt in a mixing bowl.
Make a well in the middle and add the olive oil and the yeasty water.
Mix until all the flour is combined
Put it on a lightly floured and knead for 10 minutes until elastic in texture.
Clean the mixing bowl then add a small amount of olive oil to the bowl, spread all around it, then add the dough roll it around the bowl to cover it in a small amount of oil - which stops the dough developing a crust.
Cover the dough in a damp cloth in a warm area until double in size, around 1-2 hours.
Knock back the dough then place it on a lightly oiled metal tray, roughly shape it into a rectangle. Leave it to rise for another hour.
Press fingers down in the dough to make 9 dimples, then drizzle olive oil, sprinkle the remaining rosemary leaves and sea salt.
Place in an oven at 220c for 20 mins or until golden brown.