Kingsmill 50/50 Focaccia

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    4
  • Skill Level

    Easy
  • Dietary Needs

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An Italian bread, perfect to serve as a tear and share bread with balsamic vinegar and olive oil. This bread contains the fibre of wholemeal, but the taste of white. Perfect!

Method

  1. Put the flour, yeast and salt in a large bowl and mix together.

  2. Stir in 4 tablespoons of olive oil and luke warm water, mix together adding more water if needed to form a soft dough.

  3. Turn out the dough onto a well floured surface and knead until the dough is smooth and springs back when gently pressed (approximately 10 minutes).

  4. Place in a large lightly oiled bowl, cover with cling film and leave to rise in a warm place for 45 minutes or until doubled in size.

  5. Remove and knead again for two to three minutes to knock out the air bubbles and roll the dough out on a lightly floured surface to an oval shape about 35x25cm.

  6. Place on a lightly oiled baking sheet, cover with a tea towel and leave in a warm place for thirty minutes or until doubled in size. Meanwhile, preheat the oven to 200'c (fan 180'c, gas mark 6).

  7. Make indentations in the dough using your finger tips and drizzle over the remaining olive oil, sprinkle with sea salt and rosemary and bake in the oven for twenty minutes until the bread is golden brown. Serve warm or cold drizzled with more olive oil.

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