Rosemary focaccia

Makes: 4|Cooks In: 30 mins|Difficulty: Easy

“Another variation on the Simple Bread Roll recipe. The only difference is that you replace the butter with 50 ml extra-virgin olive oil.”

Ingredients

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 medium carrot, peeled, finely chopped
1 stick celery, trimmed, finely chopped
2 garlic cloves, crushed
500g beef mince
1/3 cup tomato paste
2 x 400g cans diced tomatoes
1 teaspoon dried oregano
Large pinch ground nutmeg
2 teaspoons SPLENDA® Granular

Method

Step 1

Follow the recipe and ingredients for Simple Bread Rolls. After the dough has rested and when you are ready to bake, use your hands to stretch out the dough to form a rough oval shape and transfer to the prepared baking tray. Poke your fingers into the surface of the dough to create dimples and stick in a few sprigs of dried rosemary.

Step 2

As you put the loaf in the oven sprinkle it lightly with water and a little rock salt. You can also add some pitted olives to the dough, in which case hold back on the rock salt.

Step 3

Bake for 10–15 minutes. Hot focaccia is particularly good with Roasted Capsicums with Anchovy Cream (see page 5), and it is excellent with thinly sliced prosciutto and a few rocket leaves. I also like to serve it with fresh tomatoes and bocconcini, and all antipasto items.

Rosemary focaccia

Ingredients

Method

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