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The Caterer

Gennaro Contaldo's focaccia bread – by William Curley

11 September 2006
Gennaro Contaldo's focaccia bread – by William Curley

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Gennaro Contaldo's focaccia bread
INGREDIENTS 2kg Grano Tenero OO flour 1 litre of warm water 25g yeast 40g salt About 120ml olive oil 1tbs garlic (to taste) 3-4tbs chopped rosemary 30g sea salt Coarse black pepper (to taste) ### METHOD Mix together half the flour, water and yeast. Beat to a paste. Add the remaining flour and continue to beat to a dough. Beat for a further five minutes. Add the salt and beat for a further two minutes. Remove and allow the dough to prove for 15-20 minutes. Cut the dough in half. Using a rolling pin, roll out discs. Place on greased trays. By using your fingertips, make small holes in the dough. Spread liberally with olive oil. Sprinkle on garlic, rosemary, sea salt and coarse black pepper. Allow to prove for a further 25-30 minutes. Bake at 180-190ºC for 15-18 minutes. Brush liberally with olive oil. William Curley Photo © Adrian Franklin
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