Sunday, 5 August 2012

ellie's wholemeal olive and rosemary foccacia

1lb 2oz strong wholemeal flour, 2 tbsp olive oil, 2 teasp salt, 2 teasp yeast, 12 floz cold water...mix to form dough, knead 5 mins, leave to rise 2 hours (on the trampoline in the sun is very good for this)

add 1/2 jar olives and some fresh chopped rosemary from garden, divide into 2, spread to fit 2 baking trays, leave to prove 1 hour, bake 20mins at 230c, brush with olive oil and sprinkle salt when just out of oven

eat one, freeze one

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