Rosemary Focaccia – dairy and egg free

Posted on: February 24th, 2014 by Isabels Free From

This focaccia recipe is easy to make and easy to adapt. Try adding herbs such as oregano, Italian herbs, or perhaps some chopped chilli. The lovely soft and crusty texture of this Italian bread makes this dough also great for making pizza bases.  You’ll have to push the dough into the pizza baking tray with your fingers similar to the focaccia method.

Rosemary Focaccia – dairy and egg free

Ingredients

You’ll need:
250g Isabel’s batter mix
1 tsp dried easy bake yeast
1 tsp sugar
¼ tsp garlic powder
2 tbsp olive oil
220ml lukewarm water
Olive oil, for drizzling

 

Method

Place the flour, yeast, sugar and garlic powder into a large bowl mixing all the ingredient together and make a well in the middle. Then add the olive oil and water stir with a wooden spoon to form a dough.  Knead the dough in the bowl for 2-3 minutes with oiled hands to prevent the dough from sticking.

Place the dough onto an oiled or lined baking tray with greased proof paper (28cmx19cm approx.).  Flatten the dough onto the baking tray, pushing to the corners, then cover with cling film and leave to rise until almost doubled in size,  about 1 hour.

With an oiled index finger press small sprigs of the rosemary making holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, press gently right down to the bottom.

Preheat the oven to 200C/400F/180C fan assisted. Drizzle the loaves with oil, then bake for 25 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

PS. You’ll be able to find garlic powder easily at Asian shops. And don’t worry it doesn’t leave any strong garlic flavour in the dough. :o)

 
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