Bake Our Artisanal Focaccia at Home
Please note this recipe offers just a taste of our kitchen; we invite you to view our current seasonal menus to experience Chef Patron Andrew McLeish’s latest modern European dishes.
INGREDIENTS
600g strong white flour
360g water
30g fresh yeast
12g salt
75g olive oil
Rosemary and sea salt for the crust
METHOD
Mix everything except the rosemary and sea salt together in a mixer on medium speed for 8 minutes. Remove from mixer and knead by hand until smooth. Place in a lightly oiled bowl. Cling film and leave to prove until doubled in size. Knock back then place on a baking tray with olive oil and lightly press flat. Leave to relax for 5 minutes then flatten to length and width of tray. Sprinkle with chopped rosemary and sea salt then leave to double in size.
Bake at 200 degrees in a pre-heated oven for 12/14 minutes. Remove and tip onto wire rack to cool and prevent a soggy bottom.
