Thursday, 18 March 2010

Focaccia Rustica

An easy to make bread which is great with any pasta dish or warm, basil and tomato salad, made by roasting halved plum tomatoes with garlic and fresh basil until soft , season with salt and freshly ground pepper and leave to cool slightly.  Serve with salad leaves and Parmesan shavings and mop up the juices with warm Focaccia.

Makes 1 Focaccia Rustica

For the dough

500 g strong bread flour
3 tbsp grated Parmesan
2 sachets dried yeast
1 tsp salt
350ml warm water


3 tbsp olive oil, to drizzle
1 tbsp rosemary leaves
2 tbsp pine nuts
Sea salt

Knead together all the dough ingredients and grated Parmesan until soft and elastic.  Leave to rise for 20 minutes.

Spread the dough out on a baking tin to 1.5 cm deep and leave it to rise for another 15 minutes.

Pre-heat the oven to 250C / 475F / gas 9

Sprinkle the Focaccia with Rosemary, pine nuts and sea salt and bake on the middle shelf of the oven for 12-15 minutes until risen and golden.

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