RUSTIC FOCACCIAS WITH LEMON AND ROSEMARY

Glass lemon

Baking again, it’s easy to understand that it’s cold here in our house because I use the oven whenever I can. I should be used by now but no, I freeze anyway. A bit less than in the beginning when I couldn’t get enough of sweaters. I saw a blackbird yesterday and I suddenly felt this intense longing for Spring when you hear blackbirds sing in the early evenings, it is my absolute favourite bird song, nothing beats that. But soon very soon, we just have to deal with Christmas, January – the most boring month of the year and then the hope alights again! Until then I will bake and bake.

Rustic Focaccias with Lemon and Rosemary

RUSTIC FOCACCIAS WITH LEMON AND ROSEMARY

25 g/0,9 oz fresh yeast (1 tsp instant yeast = 10 g fresh yeast)
1 tblsp sugar
1 tsp salt
8oo ml/3,4 cups tepid water
850 ml/ 3,6 cups wholemeal flour
850 ml/ 3,6 cups flour, I use Manitoba, i.e. hard, gluten rich flour but AP (all purpose) works too
lemon juice, freshly squeezed
lemon zest
fresh rosemary
salt, I used black Hawaiian lava salt for the effect
extra-virgin olive oil

First dough:
– Crumble the yeast in small bowl and sprinkle the sugar over it. Add 200 ml/0,85 cup water to it and stir well. Add 200 ml/0,85 cup normal flour, mix well, cover with cling film and let it stand possibly over the night but it is OK with 2-3 hours.

Main dough:
– Mix the two flours (part of the the ‘normal’ flour was used with the pre-dough so now you use 650 ml/2,7 cups) with the salt and then add half of it to the tepid water, remember that you already used some of it so now it is 600 ml/2,5 cups left. Mix well and then add the pre-dough.
– When the two doughs have been made one, you add the rest of the flour, a bit at a time and work it until it is nice and elastic. You may need less or more flour than stated. Cover it with a towel and let it rest for an hour or two, depending on how warm your kitchen is. Let it double in size.
– Divide the dough and work it into small balls and then you leave them to rest for about 15 minutes to relax the dough.
– Meanwhile you chop rosemary and lemon zest finely. Mix olive oil and lemon juice.
– Roll quickly out the balls to long ovals, like ciabattas, see photo if I am unclear. Make them quite thin.
– Brush each focaccina with the oil and lemon juice and then sprinkle rosemary, lemon zest and salt over them.
– Bake in a pre-heated oven (200°C/390°F) until golden, it takes 10-15 minutes in my oven.

Rustic Focaccias with Lemon and Rosemary

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