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Garden Foccacia

Garden Foccacia


By Abby Allen
10, May 2019

Some of the best food in life is made from just a few simple but delicious ingredients. Our Focaccia recipe is a wonderful example of this. Glorious glugs of the finest Olive OilPure White Sea Salt and a scattering of fresh herbs from the garden, lovingly turned into a loaf that is just perfect for Spring and Summer garden gatherings. It's so simple to make and so rewarding to devour. 

We've searched high and low to find the most delicious Olive Oil, that we know you'll love.

At Quinta De La Rose, the olive trees grow high up on the steep banks of the Douro Valley amongst the vines and are organically grown without the use of any pesticides. The trees flourish in the Douro valley's microclimate and during October the red ripe olives are harvested by hand with care and attention, making an exceptional Olive Oil

The Olive Oil's pleasant fruity aroma; fresh green apples with a well rounded nutty palate, gives our focaccia a moreish summery flavour to savor. 

Ingredients

10g Pure White Sea Salt

300ml Extra Virgin Olive Oil 

500g organic strong white bread flour

400g water

5g quick dried yeast

A handful of garden herbs

Method

In a mixing bowl, combine all the ingredients together. It will form a sticky dough but don't be tempted to add any extra flour ad it will dry the dough out.

Place onto a clean work surface and knead the bread for around 10 minutes. Once kneaded place into a bowl with 100ml Olive Oil.

Leave out at room temperature for half an hour then put a fold into the dough. To do this pinch a small piece of dough from one side of the bowl and stretch it over to the other side, do this four times with a quarter turn between each one. Repeat this every half an hour for 2 hours, then leave for a further hour after this.

Preheat your oven at 220C.

Line a baking tray with parchment paper, release the dough onto the tray and gently ease out with the tips of your fingers.

Chop the herbs and sprinkle over the surface of the dough as well as a good pinch of sea salt. Push your fingers into the dough to create dimples and allow the rosemary and flaky sea salt to penetrate the dough. Leave the dough to prove for another 30 minutes.

Bake for 30 minutes or until golden brown.

Once out of the oven, generously drizzle the surface of the loaf with olive oil.

Serve warm.

This loaf will keep fresh for several days in an airtight container.

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