Focaccia with Rosemary and Honey #ATasteOfTheMountains

Focaccia with Rosemary and Honey #ATasteOfTheMountains

I recently agreed to take part in a competition run by Ski Total http://www.skitotal.com/ in which you have to cook one of three beautiful recipes, delivered on handy keepsake cards. I have a bit of a phobia about baking any sort of bread and so I thought I would rise up to the challenge and picked Focaccia with rosemary and honey as my entry.

Focaccia is famous in Italy and is usually seasoned with olive oil and salt and some herbs. There are lots of variations though and differences in depth too. This recipe was a slightly thicker version.

I got all the ingredients listed out, rolled up my sleeves and was ready to “dough.” In case you are inspired to make it too here is the ingredients list.

Ingredients:

  • 450 grams Flour
  • 300 ml water
  • 3 grams sea salt
  • 7 grams yeast
  • 5 grams honey
  • 60 grams olive oil
  • 2 grams rosemary

The first step was mixing the flour, salt and  yeast in a large bowl whilst water and honey simmered away in a small saucepan.

Once the honey and water hit 35 degrees celsius, I took it off heat and added it to the large bowl and beat the mixture for 2 minutes, as instructed.

This was rather therepeutic!


Next I turned the dough onto a lightly floured board and continued to knead until it was smooth and elastic. By this point I had put some music on and was dancing away while kneading.

I then covered the dough with a large bowl and left it to rest for 10 minutes.


That was the longest ten minutes ever as I was so impatient and excited by this point.

I then realised what the next steps were so I quickly rolled the dough into a greased pan, covered it with cling film and let it prove for 30 minutes.

After finding ways to distract myself, including watching an Italian Food Show where Chef Gino happened to also be making Focaccia (it was definitely a sign), It was finally ready to be spruced up with rosemary, salt and pepper.

I preheated the oven to 200 degrees celsius and happily placed it on the oven shelf for 20 minutes.

The aroma that filled my flat while the Focaccia was baking was just heavenly and definitely inspired me to bake bread again.

Here is the baked Focaccia. Not bad for a first attempt if I say so myself. I quickly took my photos while my husband impatiently hovered around (obviously attracted to the smell of freshly baked bread) and finally ate it.

We dipped it in a mixture of olive oil, balsamic vinegar and sea salt and boy did that combination taste amazing! Mamma mia!

I would definitely make this again and am so grateful to Ski Total for making me beat one of my phobias in the Kitchen with this easy recipe card and for letting me take part in the Taste of The Mountains competition.

Disclaimer: I was invited to take part in this competition. All views are my own. I was provided a recipe to follow. 

Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *