The story behind this recipe dates back more than 5 years. Before Sabor de Amor I was working with Thermomix carrying out demonstrations in restaurants and food festivals. One of the recipes I loved to show off was my Alioli and I used to serve that with THIS Rosemary Focaccia and, well put it this way, freebies at Food Festivals don’t get much better than this!
This was definitely one of those lightbulb moments that led to Sabor de Amor.
600g Plain Flour
20g Olive Oil
16g Dried Yeast
Pinch of Sugar
1/2 tsp Salt
2 Springs of Rosemary
1tbsp Rock Salt
30g Olive Oil
(Optional) 10 Sliced Black Olives
Add all ‘Focaccia Dough’ ingredients into a mixing bowl and mix well until a smooth dough is formed. Approx. 10 minutes by hand or 4 minutes in a dough mixer
Lightly oil a large rectangular baking tray. Then place the dough in the baking tray and shape it into the baking tray.
Cover and proof for 1 hour at room temperature.
Preheat oven to 220ºC.
Add all the topping ingredients (except the sliced olives) into a bowl and mix well.
Once the dough has proofed for an hour, poor the topping ingredients over the dough and with your fingers make a few indents into the dough.
Bake at 220ºC for 25 minutes.
Place on a rack to cool for 5 minutes then serve.