17 September 2013

Ricotta and rosemary Focaccia

I'm back of my vacation in Catalonia, did I told you I was coming back by car? yes, this time was a lovely journey even the km we did. We stopped in Dijon and in Luxembourg and we enjoyed nice meals and landscapes. And the good news is next weekend I have a booked flight again, I'm not crazy, it is just I have to take advantage of cheap flight offers and the excuse is also the big party in my town. 
Well and now let's go with the recipe. There is something better than to do your own bread? and what about if this bread turns to a tasty focaccia? Everybody who has made bread at home knows what I'm talking about, there is no bread compares to one self-made. This is an adapted base bread recipe form Jamie Oliver. Hope you enjoy it!

Ricotta and rosemary Focaccia
15 g fresh yeast or 10 g dried yeast
15 g honey
500 g strong bread flour
300 ml tepid water
15 g salt
ricotta and rosemary
flour for dusting

Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork. bring in the flour from the inside of the well. Continue to bring the flour in to the centre until you get a good consistency, and add the remaining water. Continue to mix until it's thick, continue kneading making the mix less sticky. Flour your hands and pat and push the dough together for 3-5 minutes.
Flour the top of your dough and put it in a bowl, covered with cling film. Allow it to prove for about half an hour until doubled in size.
Once the dough has doubled in size, take out the air by kneading for 1 minute, mix in the rosemary fine chopped and put it into any kind of flat shape you desire for your focaccia. Allow to rise again with clean film for 30 minutes to an hour until it has doubled in size once more.
Preheat the oven to 180°C. Place the focaccia on to a flour-dusted baking tray, make some holes with your fingers and place the crumbled ricotta and some more rosemary. Bake for 20-25 minutes or until cooked and golden brown. Once cooked, place on a rack and allow it to cool for at least 30 minutes.

Enjoy your week 

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