If you joined us for our Christmas Community Night, you may have seen or even tried this beautiful bread made by our talented Bec! She uses a thermomix for this recipe, but it could also be done in a stand mixer with a dough attachment or by hand if you want a workout!
For the dough:
(Add in this order to your mixer bowl)
350 ml warm (not hot) water
1 x 7g sachet or 1 tsp dried yeast
500g Organic bakers or strong bread flour
1 clove finely chopped garlic
1tsp finely chopped rosemary
1 tsp salt
20mL Extra Virgin Olive Oil
You can use tomatoes, asparagus, zucchini, rainbow chard (or any other veggies from your garden), herbs and edible flowers to make your 'garden'.
Extra olive oil and sea salt.
Mix on a medium speed for about 10 sec or until dough comes together in a ball.
Use the knead function on your machine and knead for roughly 5 minutes or until you have a smooth and elastic ball of dough.
Place dough in a lightly oiled bowl and cover with a beeswax wrap or tea towel to prove for 2 hours in a warm spot.
After two hours your dough should have doubled in size. Grab a rectangular baking tray and oil the bottom generously. Put dough on the tray and using your fingers press dough into the shape of the tray until you have a rough rectangle; then use the tips of your fingers to make indents all over the dough.
Create your 'garden' using your chosen summer veggies, herbs and flowers.
Drizzle oil all over and add a final sprinkle of flaked sea salt.
Let your focaccia masterpiece have a second prove for 40 minutes, during which time you can preheat your oven to 220 deg C.
Place focaccia in oven and bake for 20-25 minutes or until golden brown. Finish with a little extra drizzle of olive oil and serve warm.