I was worried I would have to take the rosemary out from the dough after baking, but it turns out it got nicely roasted and was OK to eat.
Serve with olive oil and dips, or as a side you your dinner. We had it as a side for a barbecue. Enjoy!
What the focaccia!?
Prep Time: 10 minutes (unverified)
Cook Time: 15-20 minutes (unverified)
Servings: 1 large tray (unverified)
While focaccia is a very valid dish to make in general, it is also a very valid emergency plan for any bread dough to which it wasn’t given to become the bread itself just in time. We used the Jamie’s pizza dough but it could just as well be any wheat/spelt based bread dough as well. Maybe not sure about wholemeal. Barley should be OK too.
Since the dough was overproofed already, timing doesn’t matter. We put ours in the fridge for a couple hours more and baked the following day.
Time Planning
Decide when you plan to bake and leave the dough for this much more. Then just bake it for about 20 minutes. Done.
Ingredients
Refer to Jamie’s pizza dough. Half of that portion is enough for a large tray.
Apart from that you’ll also need a bit of:
- rosemary twigs (I used about 24 2 cm sections)
- coarse salt with a grinder (depending on how coarse you want it on your focaccia)
- olive oil (at the end)
Instructions
- I recommend putting the dough in the fridge if it’s supposed to wait for longer than 6 hours
- Set your oven to 180 Celsius degrees with a fan or 200-210 without it. Know your oven
- While it’s warming up, put a sheet of baking paper in whatever you plan to bake in and start working the dough roughly evenly flat to cover the whole space. Try not to tear it, if it’s resisting, give it a minute or two to relax
- Stick rosemary in the dough in whatever pattern you’d like, then sprinkle salt all over it
- Put it into the oven and bake for 15-20 minutes till it it becomes golden-brown. Take it out and brush with olive oil. It’s ready
