Stanley Tucci's rosemary focaccia
Actor Stanley Tucci shares his Italian focaccia recipe with us - it's ideal for sharing!
Serves: 10
Ingredients
1 sachet easy-blend dried yeast2 ¼ teaspoons caster sugar125 ml (4fl oz) warm water250g (9 oz) plain flour275g (9 ½ oz) strong flour2 teaspoons salt250ml (9fl oz) milk5 tablespoons olive oil, plus extra for oiling13 cm (5 inch) sprig fresh rosemary, leaves plucked and reserved, stem discardedCoarse salt
Method
Stir the yeast, sugar and warm water together in a measuring jug, Set aside for 5 minutes.
In the bowl of an electric mixer fitted with a dough hook, mix the plain and strong flours with 2 teaspoons of salt. Stir in the yeast mixture. Gradually stir in the milk and 3 tablespoons of the olive oil. Mix at low speed for about 5 minutes until the dough has come together and it’s smooth.
To mix by hand combine the plain flour, strong flour and the 2 teaspoons of salt in a large bowl. Mix a well in the centre of the dry ingredients and add the yeast mixture. Mix with a fork while adding the milk and 3 tablespoons of the olive oil to form a soft, dry dough. Turn the dough out onto a lightly floured surface and continue mixing it with your hands. Knead for about 8 minutes until the dough has come together and is smooth.)
Lightly grease a bowl with olive oil. Place the dough in the bowl, cover lightly with clingfilm and drape with a clean tea towel over the bowl. Set aside in a warm place for about 2 hours until doubled in size.
Lightly grease a large 38 x 23 cm (15 x 9 inch) baking tray. Gently knock back the dough. Place it on a baking tray and roll it out to fit evenly on the sheet. Cover with a clean tea towel and leave the dough to prove for 20 minutes.
Preheat the oven to gas mark 5/190c/fan oven 170c
Use your fingertips to make random indentations in the dough. Drizzle the top with the remaining 2 tablespoons of olive oil. Sprinkle with the rosemary leaves and coarse salt. Bake for about 30 minutes until golden brown. Leave to cool slightly before slicing and serving warm.
Variations
Before baking, top the focaccia with any combination of the following ingredients: 5 mm (1/4 inch) thick slices ripe plum tomatoes, 24 stoned kalamata olives, 30g (1 oz) red onion, very thinly sliced, 60 g (2 oz) goat’s cheese, crumbled, 5mm (1/4 inch) thick slices peeled aubergine, 5mm (1/4 inch) thick slices courgette, 5mm (1/4 inch) thick slices pepper and 85g (3 oz) pesto.
For a sweet variation on this recipe gently press 150g (5 ½ oz) dried fruit such as raisins, cherries or blueberries, or 175g (6 oz) chocolate chips, into the rolled and risen dough. Brush with 3 tablespoons melted butter and bake.