This is the recipe for freshly baked garlic and rosemary flavoured Focaccia bread. This bread, along with a hot bowl of soup, is an excellent treat on a cold rainy winter day. This is an Italian style vegan bread which is not only simple to make, but also has an excellent taste. It is also goes well with any kind of soup or curry. I have a strong preference for herbs. I therefore use generous amounts of rosemary, thyme and garlic on most occasions. You can use any type of fresh or dry herbs which you prefer. It is important to note that the flavour of Focaccia bread is heavily dependent on herbs and olive oil. The correct texture of this bread is for it to be crispy on the outside and soft and chewy on the inside.
- 2 1/2 cups of all-purpose flour
- 120 ml of extra virgin olive oil (almost ½ cup)
- 235 ml of warm water (almost a cup)
- 2 teaspoons of active dry yeast
- 1 teaspoon of raw sugar
- 1 1/2 teaspoons of salt
- 1 tablespoon of roughly chopped fresh or dry rosemary
- 1 teaspoon of fresh or dry thyme.
- 3 cloves of garlic, finely chopped
- Mix the water along with sugar, yeast and half of the olive oil. Stir well. Keep the mixture in a warm place for about 5-6 minutes, or until the mixture becomes frothy.
- Add flour and half of the salt into the mixture. Mix well with a wooden spoon or spatula until the mixture starts binding together. Place the mixture on a lightly floured surface and knead until the dough becomes smooth and elastic. Place the dough in a bowl that has been greased with olive oil. Cover the bowl with a damp cloth or plastic wrap. Keep aside at a warm place for about 40 to 45 minutes until the dough rises and doubles in size.
- In the meantime, place the olive oil, thyme, rosemary and garlic on a skillet. Heat the mixture for about 6 to 8 minutes, making sure the garlic does not burn. Then place the mixture aside.
- Preheat the oven to 220C/425F.
- Place a baking sheet on a baking tray. Tip the dough out of the bowl. Flatten the dough onto the baking sheet. Squeeze the dough towards the corners of the tray. Use your fingers to dimple the dough. Drizzle the thyme, garlic and olive oil mixture onto the dough. Then sprinkle the remainder of the salt onto the dough. Let the dough rise for about 20 minutes until it puffs a little. Bake for about 15 – 20 minutes until the dough becomes golden brown. Cool the bread on a wire rack.
- Ding...ding...dingggggggggggg, now focassia bread is ready to serve!!!!