LAWRENCE MURPHY: Rosemary focaccia bread

It’s always a pleasure to go to the barn to see what’s growing in the beds and polytunnel, so I agreed.

A date was fixed and Emma set about getting a few customers to come along to be shown the art of making a good loaf.

The hands-on breadmaking event took place on Monday with 10 people in the group.

First we made a 500g white dough and split it into two pieces. One half was for a free-formed white loaf and the other half we turned into focaccia after cutting a small lump off to cook as a flat bread.

The flat breads were eaten hot from the pan with a little sea salt and olive oil. The white breads were proving while we set to work on the malted brown loaf and the rosemary focaccia cooked in the oven.

The smell wafting around Tuppenny Barn was nearly as fantastic as the smiling faces of the group as they went home with their baked goodies.

Rosemary focaccia bread

Ingredients

500g white strong flour

Teaspoon sugar

Pinch sea salt

20g fresh yeast

300ml water

Tablespoon olive oil

25ml olive oil

25ml water

Rosemary

Sea salt


Method

1. Put the flour in a bowl and add the salt and sugar.

2. Make a well in the middle and add the yeast, olive oil and water.

3. Mix to form a dough and turn on to a floured surface.

4. Knead for eight minutes until the dough is elastic and smooth.

5. Place in a bowl, cover with clingfilm and leave to prove for 20 minutes.

6. Knock back the dough by kneading lightly.

7. Gently roll the dough out to 2cm thickness and leave for 10 minutes.

8. Gently roll again to 2cm thickness making sure not to break the bubbles that are forming.

9. Use your little finger to make dimples in the dough.

10. Sprinkle with rosemary and sea salt.

11. Whisk the oil and water together and spoon over the dough.

12. Leave for 10 minutes and then bake in a pre-heated oven 200C/Gas 7 for 25 to 30 minutes until golden brown.

Cool on a rack before eating.

Lawrence’s restaurant is Fat Olives at Emsworth fatolives.co.uk