Serves 6
Rosemary And Sea Salt Focaccia Bread
- Prep Time 25 Minutes
- Cooking Time 2 Hours
- Method Indirect Heat
Ingredients
- Dough
- 800G Cake Flour
- 30G Fresh Yeast (Approx. 10G Dry Yeast)
- 20G Sugar
- Sea Salt
- 600Ml Water
- 2 Sprigs Of Fresh Thyme
- 2 Sprigs Of Fresh Rosemary
- Olive Oil
Instructions
- N The Kitchen
- Combine The Water, Salt And Yeast In A Bowl. Add The Flour And Mix Until The Dough Has A Soft Consistency. (The Dough Should Be Pretty Wet).
- Distribute The Dough On An Oiled Baking Tray Or Cast Iron Griddle. And Press Sprigs Of Fresh Rosemary And Thyme Down Into The Dough.
- Cover The Dough And Let It Rise For 1 Hour.
- At The Braai
- Prepare The Grill For Indirect High Heat 200-230Oc.
- Drizzle Olive Oil Over The Bread, Sprinkle With Sea Salt And Bake For Approx. 25 Min. Until Golden And Crispy.
- Marinating Time: 1 Hour
- Preparation Time: 25 Minutes
- Braai Time: 25 Minutes
- Total Time: 2 Hours
- Serves: 6
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 200°C-230°C
- Equipment: Drip Pans Large Za, Precision Grill Spatula
What Do You Need? Recommened Tools
Drip Pans Large Za
R119.00
Precision Grill Spatula
R529.00
