Made with our Calivirgin Rustic Rosemary Olive Oil
Servings: 6 | Cook Time: 30 min | Total Time: 10 hours
- INGREDIENTS
- INSTRUCTIONS
Topping:
- 3 tablespoons Calivirgin Rustic Rosemary Olive Oil
- 1 tablespoon Calivinegar Blood Orange Balsamic Vinegar
- ½ shallot, finely diced
- ½ tablespoon rosemary, finely chopped
- ½ tablespoon parsley, finely chopped
- ½ tablespoon oregano, finely chopped
- 1 teaspoon chilli flakes
- 1 teaspoon flakey sea salt
Focaccia:
- 2 ½ cups lukewarm water
- 1 packet dry yeast
- 2 teaspoons honey
- 5 cups all purpose flour
- 2 ½ teaspoons flakey sea salt
- Calivirgin Rustic Rosemary Olive Oil, for coating
- Mix all topping ingredients in a medium bowl and marinate for at least 30 minutes.
- In a medium bowl, whisk lukewarm water, yeast, and honey. Let sit for 5 minutes until foamy. In a large bowl, combine flour and salt. Add yeast mixture and mix into a sticky dough.
- Coat a large bowl with Calivirgin Rustic Rosemary Olive Oil. Transfer the dough to the bowl, coating it in the oil. Cover with plastic wrap and refrigerate for 6-24 hours, until doubled in size and bubbly.
- Take the dough out of the fridge and fold it over itself in quarters. Shape it into a neat ball.
- Coat a rectangular baking dish with Calivirgin Rustic Rosemary Olive Oil. Transfer the dough ball to the dish and gently stretch it into a rough rectangle. Cover with a towel and let rise in a warm place for 3-4 hours.
- Preheat the oven to 400°F. Once risen, dimple the dough with your fingers and drizzle with 4 tablespoons of the marinated topping mixture. Bake for 20-30 minutes, until golden.
- Let the focaccia cool slightly on a wire rack before slicing. Enjoy on its own or with the remaining dipping sauce.
Rustic Rosemary Olive Oil
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