Banana & Rosemary Focaccia
Easy, delicious, and filling. Just what you want from a toastie.
- 1 1/4 cups warm water
- 2 tsp instant dried yeast
- 1 tsp caster sugar
- 450g (3 cups) bread and pizza flour, (see tip)
- 1 tsp sea salt flakes, crushed
- 3 tbs olive oil
- 3 firm bananas
- 1/4 cup rosemary leaves
- 2 tsp chilli salt
- Butter, cream cheese or baked ricotta, to serve
Combine the water, yeast and sugar in a jug, mix well. Cover with plastic and set aside in a warm place for 5 minutes or until bubbles form on top.
Sift the flour in a bowl. Stir in the salt. Make a well in the centre. Add the yeast mixture and 2 tablespoons oil. Stir until dough comes together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic, alternately mix in an electric mixer with a dough hook. Grease the bowl, add the dough. Cover with plastic wrap and a tea towel. Set aside in a warm, draught-free place for 30 minutes or until dough doubles in size.
Grease a 20cm x 30cm slab pan. Punch the dough with your fist. Knead on the bench until smooth. Roll out to a 20x30cm rectangle and press into the prepared pan. Cover with a plastic wrap and set aside in a warm, draught-free place for 15 minutes or until doubled in height. Preheat oven to 200°C fan forced.
Press dimples into the dough with fingers. Peel and cut bananas in half lengthways. Arrange over the focaccia, pressing gently to secure. Scatter over the rosemary. Brush with remaining oil and sprinkle with chilli salt. Bake for 30-35 minutes or until focaccia is golden and sounds hollow when tapped in the centre. Serve warm with butter, cream cheese or baked ricotta.
Tips: If you don’t have bread flour, you can use plain flour. Just be sure to knead the dough really well to help develop the gluten.
To reheat, place slices of focaccia between baking paper and heat in a sandwich press.