Garlic and Sage Focaccia Bread
Servings: 8
Ingredients
- 1 x 7g Sachet of Quick Action Yeast
- 1 tsp Sugar
- 180 mls Warm Water
- 210 g Plain Flour
- 60 mls Olive Oil
- 20 g Butter
- 1 tbsp Fresh Grated Garlic
- 2 Tsp Fresh Chopped sage
- 1 Tsp Salt
Topping
- 1 tbsp Olive Oil
- 1 tbsp Parmesan Cheese
- Sea Salt
- Black Pepper
Instructions
- The first step is to bloom the yeast- Combine the warm water and sugar in a small bowl and stir. Sprinkle the Yeast on top, cover with clingfilm and set aside for 15 minutes (**the water must be warm not hot, hot water will kill the yeast) By the end of the 15 minutes your yeast will look foamy...if it doesn't, the yeast is dead and you'll have to start over.
- Place the grated Garlic, chopped Sage and Butter in a small pan and set over a medium -low heat and cook for a minute until the Butter has melted. Set aside and allow to cool while you make the dough.
- In a large mixing bowl combine flour, olive oil and salt and mix well with your rubber spatula
- Slowly Pour in the yeast mixture and combine well until a dough begins to form
- Make a well in the middle of the dough and pour in the butter and sage mixture, use your rubber spatula to combine it into the dough until the dough is smooth and the butter mix is well distributed
- Turn out the dough onto a floured surface and knead for around 5 minutes until smooth and stretchy. * If it feels too wet, sprinkle some flour on the dough until more workable
- Shape into a ball and place in a lined or oiled bowl or proving bowl and allow to rise for 90 minutes, until doubled in size
- Line a round Skillet or baking tray with baking paper and gently press the dough into the pan to form a circle, cover and allow to Puff up for 20 minutes
- Preheat The Oven to 200 c
- After 20 minutes, use your Fingers to prod dimples into the surface of the dough
- Brush the entire surface with Olive Oil, season with pepper and sprinkle with Sea Salt and Parmesan
- Bake for 15-20 minutes until golden. Optional-Drizzle with Olive oil and serve