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GARLIC AND ROSEMARY FOCACCIA
Ingredients
¼ ounce active dry yeast
1 ½ tps sugar
4 cups plain flour
½ tps salt
3 tbsp Pukara Estate Garlic Flavoured Extra Virgin Olive Oil
1 ½ tbsp dried rosemary
3 finely minced cloves of garlic
1 ½ tsp sea salt
Method
In a bowl combine yeast, sugar and 1 ¾ cups of lukewarm water. Prove yeast for 10 – 15 minutes. Add 4 cups of flour, 1 tbsp of Garlic Oil and the salt and stir through, adding more flour if necessary. The consistency should be soft and sticky. Place in a lightly oiled bowl and turn to coat lightly with oil. Cover and place in a warm spot for an hour to rise or double in size. Knead dough again and place in well oiled 15 ½ x 10 ½ pan. Cover loosely and allow to rise for 30 minutes. Mark dough with fingers and drizzle remaining olive oil, rosemary and salt on top. Place on the center rack of a preheated (375 degree F) oven.
Cook for 35 – 40 minutes or until golden brown.
Let stand for 10 minutes before slicing. |
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