Focaccia with sea salt and rosemary and Summer Harvest Scottish cold pressed rapeseed oil by Lea Harris aka Bakers Bunny
LEAH HARRIS aka Bakers Bunny was the first Scottish woman to be on The Great British Bake Off and is a columnist for Bite Magazine and Product Director for The Scottish Food Awards.
Summer Harvest is a member of The Scottish Cold Pressed Rapeseed Oil Group that promotes a number of rapeseed oil producers from across Scotland. Together they are spreading the message as to why rapeseed oil should be in every kitchen across the UK.
For more information see
www.scotrapeseedoil.co.uk or www.summerharvestoils.co.uk and follow Lea’s blog: www.inthekitchenwithbakersbunny.wordpress.com
INGREDIENTS
500g strong bread flour
20g polenta
7g (1 packet) dried yeast
10g salt
50g Summer Harvest Cold Pressed Rapeseed Oil
320g warm water
Toppings:
Summer Harvest Cold Pressed Rapeseed oil
A few sprigs of fresh rosemary
Sea Salt
Marigold petals (optional)
METHOD
1 In a large bowl mix together the flour, polenta, yeast and salt.
2 Add the cold pressed rapeseed oil and water, and bring together with your hands, adding more water if necessary – you want a soft dough that isn’t too sticky.
3 Cover with a tea towel and leave for 30 minutes.
4 Without removing from the bowl, stretch and fold the dough several times; re-cover and leave for another 30 minutes. Repeat this twice more and then leave for an hour in a cool place.
5 Tip the dough on to an oiled baking sheet or Swiss roll tin.
6 With oiled hands, gently tease the dough toward the tray edge, try not to pull or stretch it.
7 Cover with a tea towel and leave for 45 minutes in a warm spot in the kitchen.
8 Pre-heat the oven to 220°C/ 200°C fan/gas mark 7.
9 Dimple to dough with your fingertips and rest again for
30 minutes.
10 Drizzle a little cold pressed rapeseed oil over the dough. Take the sprigs of rosemary and remove the needles in clumps. Push them evenly into the dough with your fingertips. Sprinkle with sea salt and put straight into the pre-heated oven and bake for about 20 to 25 minutes. The bread should be a golden brown.
11 While still hot, brush with more rapeseed oil and slip on
to a wire rack to cool.
12 Finally, scatter over the marigold petals and sea salt
to garnish.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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