These are some of the Island Chef favourite bread recipes! I love making bread, but sometimes do not get the results I want! Like everything cooking you have keep trying and learning from each recipe that you do. There are great simple recipes and others that are more complex. Follow the recipe and ensure that you give yourself enough time to do the recipe. Good Luck!
SIMPLE FOCACCIA WITH ROSEMARY
- A rectangular, shallow tin (25 x 35cm).
- 500 g strong bread flour plus extra for dusting
- 7 g dried fast action yeast
- 2 tsp fine sea salt
- 5 tbsp olive oil plus extra for the tin and to serve
- 1 tsp flaky sea salt
- ¼ small bunch of rosemary sprigs picked
- Sift the flour into a large mixing bowl. Put the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
- Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Using a finger, press dimples into the dough. Place a piece of rosemary in each dimple. Then mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over a further 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.