Basil & Rosemary Focaccia Bread


  1. Heat 2 tbsps of olive oil in a pan & add 2 big minced garlic cloves & saute till you get a very nice aroma. Add 2 tbsps of chopped fresh basil3/4 tsp of dry rosemary. Mix well & switch off heat.Keep aside for later use.
  2. Mix together 1.75 cup of plain flour, 1 heaping tsp of sugar, 1 level tsp of instant yeast, 3/4 – 1 tsp of salt & 1 tbsp of olive oil. Add enough lukewarm milk & knead to very smooth dough. Knead for atleast 10 minutes & keep punching the dough as you knead.
  3. Roll out the dough into a 10″ circle. Place the rolled out dough in a 10″ tart tin/pizza pan. Keep covered in a warm place for 1.5 hours or till double in volume.
  4. Prehaet the oven to 200C.
  5. Poke holes in the risen dough with a spoon handle at 1″ intervals.
  6. Pour the basil rosemary topping over the dough & spread evenly with a pastry brush.
  7. Bake in the preheated oven at 200C for 20 minutes/ till golden brown in colour.
This entry was posted in Baking, Bread, Breakfast / Dinner, Continental. Bookmark the permalink.

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