Native Rosemary and Parmesan Focaccia recipes, February 23, 2023February 23, 2023 Coastal rosemary (Olearia axillaris), also known as sea rosemary or wild rosemary. This often rugged looking silvery green shrub is beautiful to cook with – its strong aromatic quality lends itself to cooking with roast vegetables, meats and as a flavouring for bread, like this soft, salty focaccia. Ingredients 1 1/2 tsp caster sugar7g (2 tsp) dried yeast185ml (3/4 cup) lukewarm water250g (1 2/3 cups) bread flour, plus extra to dust1 tsp sea salt flakes, extra pinch to sprinkle2 tbsp extra virgin olive oil15g fresh coastal rosemary fronds, leaves picked30g parmesan cheese, finely grated Method Stir sugar, yeast and water in a small jug. Set aside for 5 minutes to activate the yeast. Sift flour into a medium bowl, add salt and pour in yeast mixture. Using hands, mix into a slightly sticky dough. Dust a clean work surface with extra flour and knead dough for 8-10 minutes or until smooth and elastic, dusting with more flour as necessary. This will help develop the gluten and incorporate the ingredients. The dough should firm to the point where you can drop it from a height onto the bench it will hold its form. Place dough into a large oiled bowl and cover with plastic wrap. Stand dough in a warm place for 1½ hours or until dough has doubled in size. Near an oven or in non-direct sunlight is a good place to start. Preheat oven to 200˚C/180˚C fan-forced. Grease and line a baking tray with baking paper. Punch dough down and place on prepared tray. Press down with fingertips to dimple the surface and help the dough move gently towards the edges of the tray. Drizzle with oil, rosemary, parmesan and extra pinch of salt. Bake for 25-30 minutes or until golden brown and fluffy. Transfer to a wire rack to cool slightly. Serve warm or at room temperature. Uncategorized