ROSEMARY SEA SALT BREAD RECIPES

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ROSEMARY AND SEA SALT FOCACCIA RECIPE - BBC FOOD



Rosemary and sea salt focaccia recipe - BBC Food image

Great for sharing, and made even better with the use of a really fine extra virgin olive oil. This is delicious served warm as a starter or indeed as a meal in itself with fresh tomatoes, artichokes and cold meats.

Provided by Lorraine Pascale

Prep Time 30 minutes

Cook Time 2 hours

Yield Makes 1 large flat loaf

Number Of Ingredients 8

500g/1lb 2oz strong white bread flour, plus extra for dusting
2 tsp salt
1 x 7g/⅛oz sachet fast-action dried yeast
80ml/3fl oz olive oil, plus extra for drizzling
150-250ml/5-9fl oz warm water
vegetable oil or oil spray, for oiling
1 bunch fresh rosemary
large pinch sea salt

Steps:

  • Dust a large flat baking tray with flour.
  • Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added (the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy.
  • Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer.
  • Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight.
  • Preheat the oven to 200C/400F/Gas 6.
  • Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath.
  • Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray.

DELICIOUS ROSEMARY BREAD RECIPE | ALLRECIPES



Delicious Rosemary Bread Recipe | Allrecipes image

This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.

Provided by GOVEGGIE

Categories     Yeast Bread

Total Time 2 hours 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 loaves

Number Of Ingredients 10

1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten

Steps:

  • Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
  • Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
  • Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 31.2 calories, CarbohydrateContent 1.3 g, CholesterolContent 15.4 mg, FatContent 2.7 g, FiberContent 0.2 g, ProteinContent 0.6 g, SaturatedFatContent 1.1 g, SodiumContent 160.4 mg, SugarContent 0.8 g

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    8. Divide the onion and the tomato toppings over two thirds of the focaccia.
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Our focaccia bread recipe is very simple to make – no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don’t need to spend lots of money, just use olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love – fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe, we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
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