There is something really comforting about dunking biscuits and I feel that the Italians have this down to a fine art. Not only do they dip their biscotti in coffee but also in Vin Santo, a Tuscan fortified wine. I find this rather pleasing and […]
Month: October 2017
This is a traditional Tuscan bread, very similar to Focaccia but easier to make as the dough is much more forgiving. It is the perfect accompaniment to Italian dishes and best enjoyed warm from the oven. Try dipping it into a fruity extra virgin olive oil and balsamic vinegar – truly delicious!
Bon Appetito x
- 450g strong white bread flour
- 1 teasp fast action dried yeast
- 1 teasp sea salt
- ½ teasp caster sugar
- 2 tbsp extra virgin olive oil
- 250-300ml warmed water
- 4 tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 1 tbsp fresh chopped rosemary
Put the flour into a large bowl and stir in the yeast, salt and sugar. Make a well in the centre and work in the oil and enough warmed water to form a soft dough.
Knead for 8-10 minutes until the dough is smooth and elastic. Transfer to an oiled bowl, cover and leave to rise for 1-1½hours until doubled in size.
Preheat the oven to 220°C/Fan 200°C/Gas 7. Gently knock back the dough, divide in half and roll each piece out to a 12 x 25cm oval. Transfer to a well floured baking tray, cover loosely and leave to rise for 30 minutes until doubled in size.
Prepare the topping. In a small bowl mix the oil with the garlic, rosemary and a little salt.
Make 4 deep slashes along each oval and drizzle over the topping. Bake for 15-20 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm.