Today, I thought I'd share a savoury recipe.
Easter is not only good for sweet treats but also savoury dishes and meals too, like lamb and eating al fresco, when the sun shines!
One herb that always reminds me of spring and Easter is rosemary. I think that this is because of the traditional lamb, cooked with rosemary, dinner.
I thought that I would mix in a bit of the traditional flavours with one of our favourite sharing breads, focaccia.
We always enjoy this flavoursome Italian bread when it is fresh out of the oven, drizzled with extra olive oil and sea salt!
This is what I did...
250g strong white flour
60mls olive oil
180mls cool water
Semolina to dust
1 - Place the flour in a large bowl, add the salt to one side and the yeast to the other
2 - Add the olive oil and three quarters of the water and mix
3 - Add a little more water as needed, bearing in mind that this is a wet dough, I use my mixer if I am in a hurry as it is quite a sticky dough but if you have the time use your hands
4 - Once the dough has an elasticated texture place it in a well oiled square plastic tub to prove for about an hour or until it has doubled in size
5 - Once it has proved tip it out onto the worktop dusted with semolina
6 - Without knocking out the air shape it into a rectangular shape and place on a lined baking tray, cover and leave to prove for about 45 minutes or until doubled in size
7 - Pre heat the oven to 200C
8 - Once the dough has doubled in size, poke holes/dimples over the top, push in some sprigs of rosemary, sprinkle over sea salt, drizzle with olive oil and place in the pre heated oven
9 - Bake for about 15 minutes or until the bread sounds hollow when tapped on the bottom
This bread is best served fresh from the oven, warm with a little extra sea salt, an extra drizzle of olive oil and cut into bit sized pieces.
The sprigs of rosemary go crispy when baked so there is no need to remove them as the add such a lovely flavour.
A flavour or spring and of Easter!