Sensio Home Gourmet Professional GPKM01, Инструкция по эксплуатации

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14
Focaccia with Rosemary and Sea Salt
Makes 2 Focaccia loaves
• 3tbsp extra virgin olive oil
• 275ml tepid water
• 400g Italian 00 flour
• 100g Strong bread flour
•
7g sachet easy blend yeast
•
½ heaped teaspoon salt
•
100ml extra virgin olive oil
•
Few springs of rosemary
•
Sea salt flakes (Maldon is good)
METHOD
1. Place the bowl onto the mixer and attach the dough hook and splashguard if using.
2. Add the olive oil and tepid water to the bowl. Add the flours, yeast and salt.
3. Knead on a minimum speed for between 30-45 seconds until dough has formed then increase
the speed slightly for about 3-4 minutes or until the dough is smooth and elastic and leaves
the slides of the bowl clean.
4. Remove the dough from the bowl and form into a ball, place the dough in an oiled bowl and
cover with cling film. Leave this in a warm place for 1-1/2 hours until doubled in size.
5. Knock the dough down and knead again for a few minutes either back in the stand mixer or by
hand on a floured surface. Divide the mixture into two and form into two rounds about 1.5cm
thick. Place these on a baking tray and cover with cling film, leave these to prove for 20-30
minutes, until doubled in size.
6. While the bread is proving, heat the olive oil very gently in a saucepan and add the sprigs of
rosemary (keeping back a few leaves for garnish), remove from the heat and leave to cool, the
rosemary will infuse the olive oil.
7. Heat the oven to 200°C, when the bread has doubled in size, make indentations all over the
bread with your fingers and brush the surface of the bread generously with the infused olive
oil, scatter the remaining rosemary leaves and sprinkle with sea salt.
8. Bake in the oven for 20 minutes until well risen and golden brown and sounds hollow when
tapped underneath. If desired you can drizzle a little more olive oil over the bread before
serving.
Recipes