No knead rosemary focaccia bread (in just one hour!

• Vegan

• Produce

  • 2 tbsp Rosemary, Fresh

• Condiments

  • 1 Balsamic vinegar

• Baking & Spices

  • 1 3/4 cups Bread flour, strong
  • 1 1/2 tsp Rapid-rise / fast-acting yeast
  • 1/2 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 3/4 cup Water

Found on scrummylane.com

Description

Ingredients

• ½ teaspoon sugar
• ¾ cup (175ml) warm water
• 1½ teaspoons rapid-rise / fast-acting yeast
• 1¾ cups (about 240 grams) strong bread flour
• ½ teaspoon salt
• 2 tablespoons olive oil, plus extra for drizzling and dipping
• about 2 tablespoons fresh rosemary, chopped
• balsamic vinegar (optional – for dipping!)

Directions

• Preheat the oven to 205C / 400F
• Pour the water on top of the sugar in a large bowl, then swirl to dissolve the sugar.
• Add the yeast and swirl again, then leave for 5 minutes to dissolve.
• Add one cup of the flour to the sugar/water/yeast, along with the olive oil, and stir with a wooden spoon until all the flour is combined.
• Add the rest of the flour and stir vigorously until a ball of dough forms.
• Add a tiny bit more flour if the dough is still really sticky. Then, with floured hands, turn out onto a well-floured board or clean work surface and fold in about half of the rosemary.
• Press the dough into a pan or skillet (about 10 x 7 inches or equivalent, or 8 inches in diameter), pushing it right to the edges.
• Push your thumb into the dough in a few places to make indentations, then sprinkle over the rest of the rosemary and drizzle over a bit more olive oil (roughly a tablespoon).
• Bake for about 20 minutes or until the bread is golden and has pulled away from the sides of the pan.
• Serve warm with a dish of olive oil and balsamic vinegar (optional but highly recommended!).

Nutrition