Hairy Bikers’ rosemary focaccia

Hairy Bikers, Simon King, David Myers

The Rowes are big fans of the Hairy Bikers. They like their earthy no-nonsense approach, and although you will have to be patient, this focaccia is easy to make, very tasty and also very filling. What more could the Rowes ask…

Rosemary focaccia

focaccia

For the dough you will need 500g of strong white flour, a 7g sachet of fast-action dried yeast, 1 tsp of sugar, 1 tsp of salt and 2 tbsp olive oil (mixed with 300ml warm water). Blend the ingredients with a wooden spoon to start, then use your hands to knead for about 10 minutes until smooth.

Once you have finished kneading, place your ball of dough in an oiled bowl, cover with cling film and leave to rise in a warm place until it has doubled in size. When the dough has risen, knock it back (to get the air out) and then press it on a large baking tray (oiled or covered with baking paper).

Cover with cling film and leave for another 30 minutes or so to prove. When the dough has risen and looks puffy, make indentations with your fingers, then sprinkle with chopped rosemary, sea salt and olive oil. Bake in a pre-heated oven at 220°/gas 7 for 15−20 minutes until golden.

If you want to see the Hairy Bikers getting their hands messy, have a look at their website. This recipe comes from their Bakeation series.