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Kenny Rankin's rosemary focaccia
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Total Time: 35 minutes
Try Kenny's wood-fired focaccia for guaranteed perfection.
Ingredients:
650 g strong bread flour
300 g Italian 00 flour
500 g tepid water
15 g fresh yeast or 7g sachet of dried yeast
vegetable oilfor greasing
extra virgin olive oil
olive oil
1 small handful of rosemary sprigs to finish
balsamic vinegar
Instructions:
In a mixing bowl, combine bread flour, 00 flour, water, yeast, and 15g salt. Knead gently until smooth, about 5-10 minutes. Cover with a tea towel and let it rest in a warm place until doubled in size, about 45 minutes. Oil a baking tray and preheat the wood fire oven. Transfer the dough to the tray, flatten with palms, expel gas, drizzle with olive oil, dimple the dough, and let it rise again until doubled, about 20-40 minutes. Bake in the wood-fired oven until golden, about 15 minutes. Mix 2 tablespoons olive oil and 1 tablespoon water, brush over the bread. Garnish with rosemary and sea salt. Serve warm with olive oil and balsamic vinegar.