Immerse yourself in the comforting aroma and rustic charm of homemade focaccia, a delightful bread that brings warmth and joy to any table. The process begins with activating the yeast in warm water with a touch of sugar, setting the stage for a perfectly airy dough.
Kenwood Food Processor
Three Threes Condiments
Perfection Fresh
D’Orsogna Small Goods
Devondale Dairy
Devondale Three Cheese Blend (shredded)
1 1/3 cup warm water
2 teaspoons sugar or honey
1 tablespoon active dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus extra to drizzle
2 teaspoons flaked sea salt
2 sprigs fresh rosemary
1/2 cup Three Threes Olives
Mix the yeast with sugar and warm water, let it sit for a few minutes or until bubbles begin to form.
Add in the flour, olive oil and sea salt flakes. Mix until combined and refrigerate overnight or let it sit on the bench until doubled in size.
Once the dough has risen, tip it into an oiled baking tray and spread the dough to the shape of the tray.
Cover the dough with a damp cloth and allow it to rest in a warm spot for half an hour.
Once rested, push your fingers into the dough to dimple it.
Drizzle the dough with olive oil and sprinkle sea salt, feel free to add whatever ingredients you want. For this recipe we are adding olives, cheese and rosemary.
Cover with a damp cloth and rest again for half an hour. Preheat oven the oven to 250°C.
Bake in the oven for 20 minutes or until golden brown.
Let it rest on a rack for five minutes before serving.
Indulge in this delicious apple and blackberry cake! Once done, cool the cake before serving with cream for a delightful treat.
Enjoy these delightful raspberry jumbo muffins! Cool slightly before serving warm or at room temperature for a delicious treat.
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Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
James Tobin
