ROSEMARY AND BLACK SEA SALT FOCACCIA
Rosemary and Flaky Black Sea Salt Focaccia bread ...Have you tried using Black Sea salt in your food yet??? Well I was so fascinated by this amazing looking salt when I saw it at supermarket. I bought it but wasn’t sure where to use it...
Yesterday I planned to make rosemary focaccia for the lunch to serve with my stuffed chicken roulades and kumquat sauce... so got the opportunity of using my black beauty to enhance the look and flavours of this amazingly delicious and super scrumptious bread flavoured with rosemary.
So so good. Must try these combinations...if you still haven’t.
Focaccia is one of my favourite Italian breads with amazing fluffy rich texture. Pressed down with fingers, drizzled with the extra virgin olive oil on top to fill up those dimples. It is sprinkled with an aromatic fresh herb like rosemary, thyme, oregano etc. and finished with some flaky sea salt on top. It’s soft and beautifully textured and a flavourful bread. Check out the pictures below to see how it looks before baking. Refer to the cook's notes for using different flavours to make this bread. and If you still haven’t tried making one, then wait no further. Make and enjoy this super simple and delicious bread.
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PREP TIME: 30 minutes BAKING TIME: 20 minutes
PASSIVE TIME: 1 hour 20 minutes SERVES: 6-8
4 1/2 cups all purpose flour
1 3/4 cup warm water
1 tbsp instant yeast
2 tbsp sugar
1/3 cup extra virgin olive oil plus extra to drizzle on top
2 1/2 tsp white sea salt flakes
2 Rosemary sprigs
2 tsp black sea salt flakes
In a stand mixer bowl, fitted with hook attachment, pour warm water, yeast and sugar. Mix it with a spoon and let stand for 10-15 minutes until it becomes foamy.
Add flour, white sea salt and olive oil in the stand mixer bowl. On a low speed, let it mix all together for 5 minutes until it forms into a dough ball and leaves the sides of the bowl wrapped around the hook.
Transfer into a large oiled bowl, cover with cling wrap and leave it to rise double in size for 45 minutes to an hour.
Uncover and punch the dough to release the air trapped. Place it on the bench top and roll into 10 X 14 inch size keeping it about 1/2 inch thick.
Transfer to a baking sheet lined with parchment paper. Cover with kitchen towel and let it prove for 20 minutes.
Meanwhile preheat the oven at 200°C.
Uncover and poke the bread deeply with your fingers all over until your fingers touch the baking sheet. Drizzle with extra olive oil, about 2-3 tablespoons and sprinkle the black sea salt and rosemary blades on top.
Place it in oven and bake for 20 minutes. Bread is ready to serve. Drizzle slightly more olive oil if you wish before serving.
I made a large bread but if you wish you can divide the dough in half to make two smaller focaccia breads.
Using flaky black sea salt totally enhances the flavour of the bread, but if you don’t have that you can also use white sea salt or kosher salt instead. But do not use table salt as a replacement.
You can also flavour the bread with another fresh herb like oregano or thyme. Dried herbs can also be used but it would be best to use the dried ones in the dough rather than sprinkling on top as it will burn during baking.
Garlic and Parmesan cheese, olives and sundried tomatoes are also some more options to use for different choice of flavours.