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Sunday, February 26, 2012

Rosemary and olive focaccia

Having for some reason rejected the breadmaker and started hand-making bread a while back, I thought it might be an idea to give the breadmaker another chance.  To ease back into it, went with a recipe involving breadmaker kneading and oven baking.


1 tsp sugar
1 tsp yeast
2 1/4 cup bread flour
1 tbsp olive oil
1 tsp salt
3/4 cup warm water

~10 little sprigs rosemary
~6 black olives, pitted and halved
coarse salt and ground black pepper

Add the ingredients to the breadmaker in the order listed, then put on the dough setting and off it goes.

When ready, take the dough out of the breadmaker, pat into a circle 2-3cm deep and place on a baking sheet dusted with semolina or cornmeal.

Brush the bread with olive oil and push in pitted black olives and little sprigs of rosemary.  Sprinkle with coarse salt and grind some black pepper over it.

Heat the oven to 400F.  Leave the bread to rise for 15-20 min.  Bake for about 20 min, until golden brown.


Looks beautiful; the olive / rosemary / coarse salt mix on top is a winner; the bread is a bit dense and dryish though - the breadmaker has a way to go to convince me.
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