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Black Pepper and Rosemary Focaccia

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Black Pepper and Rosemary Focaccia

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Ingredients

The perfect focaccia recipe and the bread recipe we tend to make most! Our Yorkshire Rapeseed Oil with Black Pepper has a beautiful flavour and gently spices this easy bread bake.

80ml Yorkshire Rapeseed Oil with Black Pepper, plus extra for the tin, and for drizzling

500g strong white flour, plus extra for dusting

1½ tsp fine sea salt

1 x 7g sachet fast action dried yeast

350ml tepid water

A few sprigs of fresh rosemary

Large pinch sea salt

Ingredients & Nutritional Info

Method

For this recipe you can use a food mixer with a dough hook or mix by hand. Take a large bowl and add the flour and then the fine sea salt and yeast (add each to different sides of the bowl so they do not mix immediately). Make a well in the middle of the flour and add just 50ml of the Yorkshire Rapeseed Oil with Black Pepper plus add little by little some lukewarm water, just until it is slightly sticky. We find about 350ml of water does the job but be prepared to use a little more, or less.

If using a food mixer, mix on a slow speed for 5-10 minutes until the dough is formed, or mix together by hand. This dough is very wet so keep your surfaces and hands well floured when handling.

To test if it is ready, make a ball with the dough then, using a well floured finger, prod a shallow indent in the side. If the dough springs back then it is ready to shape. If the not, knead for a few minutes longer. It should feel less sticky too.

When the dough is ready. Cover with oiled cling film and leave to rise for about 1 hour or until the dough has doubled in size.

When the dough has risen, oil a shallow, rectangler tin around 25cm x 35cm and stretch and shape the dough onto a lightly floured work surface to fill the tin and then pop in. Cover with clingfilm and leave to prove for another 40-45 minutes. Mix together the remainder of the Oil, 1 tbsp of water, then sprinkle with the sea salt and drizzle over the bread. Oil your hands and and then use your fingers to push holes into it, placing snippets of the rosemary into the holes. 

Bake in a hot oven 220C / 200C Fan / 400F / Gas Mark 7 for about 20–25 minutes, or until the bread is well risen and feels hollow when tapped underneath.

Allow to cool. Once cooled but still warm drizzle over a little more of the Yorkshire Rapeseed Oil with Black Pepper and then slice, ready to serve.

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