Pippa’s olive and rosemary focaccia
Preparation time: 30 minutes
Cooking time: 30 minutes
Makes 1 loaf
Ingredients:
310ml (11/4 cups) warm water
2 tsp dried yeast
2 tsp caster sugar
3 ½ T olive oil
450g (3 cups) plain flour
2 tsp sea salt flakes
1 ½ T fresh rosemary leaves
20 pitted kalamata olives
Method:
- Combine water, yeast, sugar and 2 T olive oil in a small bowl. Set aside in a warm, draught free place for 5 mins or until frothy.
- Place flour and half the sea salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined and use your hands to bring the dough together in the bowl.
- Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea-towel. Set aside in a warm draught-free place for 45 mins or until double in size.
- Pre-heat oven to 200oC. Brush a 20 x 30cm Swiss roll pan with 2 t remaining oil. Punch down centre of dough with fist. Turn onto a lightly floured surface and knead for 2 mins or until dough is elastic and has returned to original size. Press into the prepared pan, cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20mins or until double in height. Use your fingers to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the olives into the dough.
- Bake in oven for 25-30 mins until golden and focaccia sounds hollow when tapped on base. Serve warm or at room temperature.
VIETNAMESE RICE PAPER ROLLS
INGREDIENTS
60g rice vermicelli or rice noodles
8 rice paper wrappers
8 large cooked prawns, peeled, deveined and cut in half lengthways
1 and 1/3 tablespoons chopped fresh thai basil
3 tablespoons chopped fresh coriander leaves
3 tablespoons chopped mint leaves
2 iceburg lettuce leaves, chopped
1 carrot, grated
Bean shoots
SAUCE INGREDIENTS
1 tablespoon fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, finely chopped
2 tablespoons castor sugar
½ teaspoon garlic-chilli sauce.
Preparation method
- Bring a medium saucepan of water to the boil. Boil rice noodles until al dente (doesn’t take long – if boiled too long become very sticky). Drain. Rinse thoroughly with cold water.
- Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, and some of each other ingredient, i.e. noodles, basil, mint, coriander, lettuce, carrot, sprouts, in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
- Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
- Cut each roll in half on the diagonal.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
- Serve rolls with dipping sauce.
