Rosemary Focaccia

by

Kenwood

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

8

Total Time

2hrs 30mins

Calories

406

Rosemary Focaccia

recipe-image
    Ingredients

  • Water icon
    Water350 g
  • Dried yeast icon
    Dried yeast7 g
  • Bread flour icon
    Bread flour600 g
  • Salt icon
    Salt2 teaspoons
  • Extra virgin olive oil icon
    Extra virgin olive oil8 tablespoons
  • Fresh rosemary icon
    Fresh rosemary3 sprigsdestalked
  • Sea salt icon
    Sea salt4 tablespoons
    Method

  • 1. Fit midi blade to kCook bowl
  • 2. Add water and dried yeast to the kCook bowl
  • 3. Fit kCook bowl to kCook Multi
  • 4. Attach lid to kCook bowl with filler cap fitted
  • 5. Cook with filler cap fitted - 2 min, 30°C, speed 5
  • 6. Then add bread flour, salt and extra virgin olive oil to the kCook bowl
  • 7. Mix with filler cap fitted - 15 sec, speed 7
  • 8. Mix with filler cap fitted - 3 min, speed 10
  • 9. Transfer the dough to lightly floured surface and divide in two
  • 10. Grease 2 clean baking sheets
  • 11. Transfer each dough to the baking sheet
  • 12. Let rise until doubled
  • 13. Drizzle with extra virgin olive oil
  • 14. Sprinkle with rosemary and sea salt
  • 15. Pre-heat oven - 200°C
  • 16. Place in a middle rack
  • 17. Bake - 20 min, 200°C
  • 18. Let cool onto cooling rack
  • 19. Serve

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