Taste of The Mountains - Italian Focaccia with Rosemary & Honey

Recently I was contacted by a lovely member of the Branded3 team who are working with the company Ski Total. Ski Total are actually running a blogger competition (for 10-15 selected bloggers) which involves recipes inspired by 'food from the slopes' and they wanted me to take part! As you may be able to tell, I have been loving trying new recipes lately so I jumped at the chance. Todays post is all about my attempt at my chosen recipe which is Italy - Focaccia with Rosemary & Honey.

Ingredients and tools you will need:
- 450g Flour (Strong White)
- 300ml Water
- 3g Sea Salt
- 7g Yeast (Dried)
- 5g Honey
- 60g Olive Oil
- 2g Rosemary
- Bowl

- Cling Film

- Spoon/Whisk 

- Baking Tray/Loaf Tin

Step One:
In a large mixing bowl, combine flour, salt and yeast.

Step Two:
In a small saucepan, heat water and honey over medium heat to a temperature of 35°C to 40°C.

Step Three:
Beat both the flour mixture and the water mixture together  for about 2 minutes.

Step Four:
Once the dough pulls away from the side of the bowl, turn it out onto a lightly floured surface and knead until the dough is smooth and elastic. If required, add more flour.

Step Five:
Cover the dough ball with a large bowl and allow to rest for about 10 minutes.

Step Six:
On a lightly floured surface, roll out the dough to fit a grease pan. Then place this into the pan and press into the corners.

Step Seven:
Cover the pan loosely with cling film and allow to prove for 30 minutes or until doubled in bulk. At this point you will want to preheat the over to 200°C.

Step Eight:
Drizzle dough with olive oil. Press indentations with a finger or the handle of a wooden spoon at 1 inch intervals all over the surface. Sprinkle with rosemary and course salt and pepper to taste.

Step Nine:
Bake in the centre of the oven for about 20 minutes or until golden brown.

Step Ten:
Serve warm and enjoy either alone, with butter or to accompany a meal.

This was my first attempt at making any type of bread and I must say I was pretty impressed. The recipe required very little 'faffing' and I think it would be a lovely thing to do on a Sunday afternoon! If I was to make this again I think I would try it topped with some onion and cheese as the recipe card suggests - I would perhaps use a tad less salt too as I'm pretty sure I accidentally put more than 3g in.

This was genuinely really delicious and was enjoyed by my whole family! I can only imagine how much nicer it would be if made by a true Italian and I hope one day I can visit to try it!

Have you ever made Focaccia or any other type of bread?

Disclaimer: This post is in no way sponsored. However, it is my entry to a competition being held by Ski Total themselves. All opinions are my own.