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Rosemary Focaccia Italian Bread with Piquanté Peppers

24 April 2014 by Eileen 9 Comments

Having bought too much strong white bread flour and having some leftover rosemary, I decided to make Rosemary Focaccia Italian Bread. I also added chopped piquanté peppers on top as I had won 6 jars and I in need to use them up!

Rosemary Focaccia Italian Bread with Piquanté PeppersIngredients:

  • 7 g easy use yeast sachet
  • Sea salt
  • 0.5 teaspoon salt
  • 2 chopped small red peppers
  • 30 g finely chopped rosemary
  • 50 ml olive oil
  • 175 ml warm water
  • 350 g strong white bread flour

I was provided the list of ingredients by a Singaporean friend.

Method:

  1. In a large bowl, mix all the sifted flour, yeast and salt together and add warm water and olive oil to knead a dough for 10 minutes or until smooth. Rosemary Focaccia Italian Bread with Pepper chopped rosemary
  2. Cover the dough and let it stand in a warm place for about an hour or until it doubles in size.
  3. Take it out and knead again on a lightly floured surface. Use a rolling pin to roll out the dough to a circle shape.
  4. Cover it with a damp tea towel and leave to rise in a warm place for a further 30 minutes.
  5. Use fingertips to make dimples on the surface. I then added the chopped pepper into the dimples. Rosemary Focaccia Italian Bread
  6. Brush the surface with olive oil and sprinkle sea salt on the surface.
  7. Bake in the oven for 20 – 25 minutes in a preheated fan oven of 180 °C.

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Filed Under: Bake Recipes Tagged With: bake, bread, Food, linky, Recipe

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Welcome to ET Speaks From Home. My name is Eileen, mother of two children aged 13 and 11 with visual impairment. We've been online since 2012 and continue to grow. I love to cook, craft, DIY, write about Chinese Culture and YouTube reviews.
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