Rosemary & Thyme Focaccia

Written By Frankie Hickman

This easy, no knead bread only requires a few ingredients - and is guaranteed to impress. The recipe can be prepared in advance and popped into the oven at the last minute, nothing’s more comforting than the smell of fresh herby bread baking. Best eaten fresh out of the oven with butter and dip, or used to make tasty thick sandwiches.

Ingredients

  • a quick harvest of fresh rosemary and thyme

  • 2 cups warm water

  • 2tsp sugar

  • 2tsp instant yeast

  • 500gm flour

  • 1 tsp fine salt

  • 1/3 cup (approx) olive oil

  • Additional coarse sea salt – adjust to taste

Instructions

In a large bowl dissolve sugar into warm water, then add instant yeast. Let sit for 10 minutes or so to activate.

Add in flour and salt, mix together with spatula to form a sticky dough.

Drizzle some olive olive oil over dough and cover with airtight wrap. Refrigerate overnight (8 - 12 hrs).

With oily hands tip the dough into an oven dish, airtight wrap again and let it rest at room temperate for a few hours.

40 minuites before you want fresh bread, preheat oven to 220°C bake or 200°C fan bake.

Once the dough has double in size use oily fingers to dimple the bread. Then top with fresh herbs and coarse salt.

Bake bread for 20 to 30 minuets, or until golden.

Once cooled store at room temperature in an airtight container for up to 3 days. . Keep in the fridge for 3 to 4 days

Notes

  • ‘A quick harvest’ – refers to the amount of something that can be gathered from a brief forage in the garden.

  • Storing/freezing - Keep in an air-tight container at room temperature for up to 3 days. Leftover focaccia can be reheated, wrapped in foil in the oven, at 177°C, for 5 to 10 minutes until warmed through. Focaccia can be frozen for up to one month, but it is best fresh.

Enjoy, F x

Frankie Hickman
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