Focaccia with Rosemary

Rosmarinus officinalis

I have a rather old rosemary plant with no space to repot and overwinter it. Last year I risked leaving it outdoors and took cuttings. It survived the mild winter, but has lost a lot of needles this summer and has barely put on new growth. So I have been harvesting a lot, and a new smaller plant is on my list for spring. So, what can I do with all my rosemary?

My trusty calendar for October had the answer:

Calendar

🙂

Rosemary Focaccia

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  • 5oog (1 lb) strong white flour
  • 10g (1 tbsp) dried instant yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsps olive oil
  • 325ml (1 1/3 cups) warm water

Mix all the ingredients well and knead for 5 – 10 minutes until you have a smooth and elastic dough. Place in a clean bowl and brush with oil. Cover and leave in a warm place to rise for an hour or two.

Divide into two, or if you like you could make up to 6 mini foccaccia. Flatten slightly and place on a lightly floured baking tray. Cover with a tea towel and leave in a warm place for a further twenty minutes. Preheat your oven to 250°C/475°F.

Topping:

  • 3 or 4 cloves of garlic, crushed and mixed into 5 tbsps olive oil
  • 100g (3 1/2 oz) feta cheese, crumbled into large chunks
  • about 10 cherry tomatoes, halved or quartered
  • sea salt, freshly ground black pepper
  • 6 sprigs of rosemary

After the dough has rested a second time, use your knuckles to make little dimples in the top. Place the feta and tomatoes in and around these dimples and then brush the garlic oil all over – nice and generously! Sprinkle with sea salt, pepper and the rosemary sprigs, which you can break up a little.

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Bake for 20-30 minutes until firm in the centre and golden and crispy on the outside.

Enjoy while still warm!

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(Tip: leftovers can be warmed in the microwave the next day and taste just as good!)

Have you ever made Focaccia?