Garlic & Rosemary Focaccia with Blackcurrant Balsamic Glaze

Prep time: 15mins
Proof time: 1hr 15mins
Cooking time: 20mins

Total time: 1hr 50mins

Serves: 12 people

INGREDIENTS

For the focaccia

320g strong white bread flour

200ml luke warm water

Large pinch sea salt

7g fast yeast

2 tbsp olive oil (extra virgin will also work)

To top:

3 sprigs fresh rosemary roughly chopped to add to the dough’s surface

3 large cloves garlic roughly chopped to add to the dough’s surface

3 tbsp extra virgin olive oil

 

For the balsamic

50g British blackcurrants

1 tsp balsamic vinegar 

¼ tsp sea salt

1 tbsp caster sugar

      

 

METHOD

Add the instant yeast, flour and salt into a bowl and mix together.

Pour in the 200ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough.

Knead the dough on a floured surface for around 5 minutes then place back in the bowl with a drizzle of olive oil to stop it sticking to the bottom.

Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size).

Once risen, knock back the dough then roll out to fit the baking dish you’re choosing to bake this in (you can use a round, square or rectangular baking dish) place inside.

Drizzle 1 tbsp olive oil on the base of the dish, lay the dough on top, cover with a tea towel and leave to proof for a further 30 minutes.

Once risen, use your fingers to make the dimples on the surface of the dough and fill with the roughly chopped garlic cloves and chopped rosemary sprigs.

Drizzle in the remaining 2 tbsp olive oil and cover in a generous pinch of sea salt

Bake at 200ºC for 20 minutes or until golden on top.

To make the balsamic glaze, heat the blackcurrants in a small pot, add the balsamic, salt and sugar and heat till the blackcurrants are bubbling and start to split, then take off the heat and drizzle over the freshly baked focaccia.

Allow to cool then slice and enjoy!

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