THE
WILD BUNCH ROSEMARY
Sweet, aromatic and fragrant
Native to the Mediterranean but grown throughout Europe, this is a
classic herb from the evergreen shrub of the mint family. Rosemary
has a very distinctive flavour, so use sparingly. It is a good accompaniment
to earthy vegetables, breads and oils.
|
Focaccia
with Rosemary
Makes one loaf
Ingredients
1½oz/15g fresh yeast or 1½tsp/7.5ml
dried yeast and a pinch of sugar
8oz/225g strong white, unbleached flour
salt
3-4tbsp/45-60ml olive oil
1 clove garlic, crushed
1tbsp/15ml fresh rosemary
Method
1. Cream the fresh yeast with 3tbsp/45ml hand-hot water. (If using
dried yeast, sprinkle it on to 3tbsp/45ml of hand-hot water with the sugar
and leave in a warm place for 15 minutes until frothy). Sift the flour on to
a clean working surface. Gently mix in 1tsp/5ml salt, then form into a mound
with a hollow in the centre.
2. Pour the yeast mixture into the hollow and carefully fold the flour
over it, then add 3tbsp/45ml olive oil. Add about 4floz/100ml hand-hot water
to make a stiff but pliable dough. Knead for 10-15 minutes.
3. Place the dough in a bowl and cover with a clean tea-towel. Leave
in a warm place for about 30 minutes, until doubled in size.
4. Pre-heat the oven 220°C/425°F/Gas Mark 7. On a lightly
floured surface, roll out the dough to a round about 0.5cm/1¼in thick.
5. Brush a baking tray with some of the olive oil and place the dough
on the tray. Put the garlic in a bowl and add some more of the oil. Brush on
to the dough and sprinkle with salt and sprigs of fresh rosemary.
6. Bake for 10 minutes, then reduce the heat to 190°C/375°F/Gas
Mark 5, and bake for a further 20 minutes. Serve hot.
Cooks
note: This flat bread, found throughout Italy, varies from region
to region by the addition of a simple seasoned topping. This one is topped
with crushed garlic and rosemary. It is traditionally eaten as a snack.
Recipe taken from Ursula Ferrigno's book, The 90's
Vegetarian, (Merehurst, £15.99)
|
