Farmer’s Weekly – 02 August 2019

NOMVUSELELO

MNCUBE

Cooking with Vuvu LIFESTYLE

Recipe & styling:

Nomvuselelo Mncube

Photo: Peter Whitfield

To make focaccia with

garlic, rosemary and

artichoke, you will need:

900g plain flour

1 tsp salt

1 tbsp sugar

10g instant yeast

600ml lukewarm water

1 tbsp rosemary chopped,

with extra for sprinkling

A 280g jar roasted artichokes

When making this bread, you can use a variety of toppings. What’s

more, the dough can be formed in whichever way you like, from a pizza

base to a bread stick. The end result is just as delicious!

Focaccia with

garlic, rosemary

and artichoke

1

Preheat the oven to

200 ̊C. Sift the flour

and salt into a large bowl.

Make a well in the centre

and add the sugar, yeast,

warm water and rosemary.

2

Knead the dough for

about five minutes until

it is smooth and elastic. Form

the dough into a ball shape.

Rub oil into the dough; this

will stop it from drying out.

Cover the bowl with

cling film. Let the dough

sit in a warm place for

approximately an hour, or

until it has doubled in size.

3

Cut the dough into two

sections, and flatten to

3cm or 4cm thick. Sprinkle

with sea salt and rosemary, and

bake for 35 minutes. Remove

from the oven, and top the

bread with roasted artichokes.

2 AUGUST 2019 farmer’sweekly 51

• Nomvuselelo Mncube
  is the cooking assistant for
  Food & Home Entertaining.
  Email her at farmersweekly@
  caxton.co.za. Subject line:
  Cooking with Vuvu.
  ▪

FW