At the Good From Scratch Cooking School, we make many different breads, Flatbreads, Sourdough, and great little super crunchy Baguettes, but one of the most popular and successful breads we bake regularly is our Focaccia bread. It’s such a great bread to make as it can be made with success in a tight time frame.
Here’s my focaccia recipe, its a super quick bread to make and doesn’t really require alot of work. Making it a great bread to make when your local supermarket runs short.
This recipe is even better as it comes with rosemary mascarpone butter!
Cook Time 8 minutes
Prep Time 40 minutes
- 1 tsp sugar
- 8g dried yeast
- 1 cup warm water
- 300g strong white flour
- ½ tsp salt
- 1 sprig rosemary
- 2 tsp flaky sea salt
- 1 cup olives
- grapeseed oil
- 1 stick of rosemary
- 100gm unsalted butter
- 2 cloves garlic
- 100gm mascarpone
- sea salt
Dissolve sugar and yeast in warm water.
Leave for 5 minutes or until frothy.
Put flour, salt and 2 tbsp oil in a large bowl, create a well in the centre and slowly add yeast and the rest of the water until a firm dough forms.
Lay onto your bench and knead until an elastic dough forms.
Place dough in an oiled bowl using grape seed oil, cover with clingfilm and leave in a warm spot until doubled in size (about 20 minutes).
Knock the dough back and leave for a further 20 minutes before ½ the dough and carefully place the dough into a hot oiled cast iron pan.
Dimple dough with fingers and brush with remaining oil, stab in the rosemary and lightly cover and dot in olives.
Place dough in a hot pizza oven at about 240*c, sprinkle with sea salt and cook for 8 minutes
Pound the rosemary in pestle and mortor with a touch of salt, once fine combine with the butter, mascarpone, garlic.