The perfect appetiser – Rosemary and Olive Focaccia!
Focaccia is a great starter served with a good olive oil and balsamic vinegar, dipped into winter soups or as a gourmet sandwich bread stuffed with meatballs and mozzarella. This recipe is fast and forgiving for first time bakers and you can top it with just about anything. Try crumbled blue cheese and walnuts, sun-dried tomato or marbling the dough with pesto and topping with shavings of parmesan.
Method
Start by mixing flour, yeast, 3 tbsp of olive oil and warm water together with salt and knead on a floured surface for 5-10 mins. Form into a ball and leave to prove in a covered bowl for 1 hour in a warm place. Proving may take slightly longer in winter.
Next preheat your pizza oven to 300˚C and turn out your dough onto a floured board. Knock it back and shape into a rough rectangle by folding over the dough and transfer to a lined baking tray. Allow to prove for another 45 mins and then press your toppings into the dough with your finger tips. Add small sprigs of rosemary, olives and a good sprinkle of charcoal sea salt. Then bake in the centre of your oven for 5-10 minutes until golden brown.
Drizzle with the remaining olive oil – the bread will soak this up as it cools. Serve with balsamic vinegar and olive oil and a good bottle of red wine.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
An amazing olive and caper-inspired pizza recipe! On this pizza the humble olive provides a fresh, grassy seasoning that cuts through the rich melted cheese with ease. A couple of caper berries added to the top bring a mineral brightness to the classic tomato sauce. It’s a quintessentially Mediterranean flavour balanced by the charred crust [...]
Smoked Pancetta, Mushroom & Thyme Pizza! This is a comfort-combo pizza that is the ideal partner for a chilled bottle of pét-nat on a summer evening. The smoky pancetta and mushroom really benefit from plenty of fresh thyme and the milky mozzarella pulls all the flavours together into a wood-fired delight. Finish with a good [...]
There is no single authentic Italian tomato sauce for pizzas. Families pass down recipes through generations, they adapt, improve, rethink the ingredients, always changing with the times. The only nailed down ‘authentic’ Italian tomato sauce is the one laid out by the AVPN, the Associazione Verace Pizza Napoletana, which insists all its tomato sauce ingredients [...]
Heritage Tomatoes, Mozzarella and Chilli Flakes pizza! A slight twist on the classic Margherita, this is made with a variety of in-season heritage tomatoes, fresh mozzarella, chilli flakes and a drizzle of basil oil and balsamic vinegar. Simple but super tasty! Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can be found [...]
Rosemary & Olive Focaccia
Focaccia is a great starter served with a good olive oil and balsamic vinegar, dipped into winter soups or as a gourmet sandwich bread stuffed with meatballs and mozzarella. This recipe is fast and forgiving for first time bakers and you can top it with just about anything. Try crumbled blue cheese and walnuts, sun-dried tomato or marbling the dough with pesto and topping with shavings of parmesan.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Related Posts
You’re the Olive of my eye Pizza
Smoked Pancetta, Mushroom & Thyme Pizza
What goes into an authentic Italian tomato sauce
Heritage Tomatoes, Mozzarella and Chilli Flakes