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Rosemary and Olive Oil Focaccia
What you will need:
4 x 250ml flour
10ml salt
10g sachet instant yeast
45ml chopped fresh rosemary
80ml Morgenster Extra Virgin Olive Oil
30ml honey
300 - 400ml warm water
A drizzle of Morgenster Extra Virgin Olive Oil
Sea salt
Sprig of rosemary for garnish
Morgenster Extra Virgin Olive Oil and Morgenster Balsamic Vinegar served on the side

How to prepare:
Put flour, salt, yeast and rosemary into a bowl and mix. Add the olive oil.
Add the honey to the water and add enough to mix into a dough that is soft but not sticky.
Knead well until smooth and elastic.
Put the dough into an oiled plastic bag and leave to rise in a warm place until doubled in size.
Remove from the bag and roll out into a rectangle to fit a 20 x 30cm greased baking tray. 
Cover with oiled plastic and allow to rise again for 20 minutes.
Use your finger or the back of a wooden spoon to dimple the dough.
Generously drizzle with extra olive oil and sprinkle with salt.
Bake at 200°C for 20 to 30 minutes until golden.
Remove and cool.

Click here to download the recipe in pdf format.

Recipe supplied by The Star, Angela Day.
Tel: +27.218521738   Fax: +27.218520835   Email:  
P.O. Box 1616, Somerset West, 7129, South Africa
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