Focaccia with Salt, Rosemary and Honey Macadamia Butter Crust
Australian Macadamia Society
This Classic Bread Smothered in Australia's Favourite Nut
Australian Macadamia Society
6
30 minutes
bread
Ingredients
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- 450 g bread flour
- 1 sachet dried yeast
- 1 tsp sea salt
- 410 ml cold water
50 ml macadamia oil plus 3 tablespoons for oiling the pan
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- ½ cup macadamias
- 1 tbsp honey
50 mls macadamia oil
- 2 tbsp rosemary (about 2 sprigs), chopped
- 2 tsp coarse sea salt
Directions
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Place the flour, yeast and salt in a large bowl, ensuring the salt is not directly touching the yeast. Pour over the water and olive oil and, using your hands, mix to form a wet dough. Scrape your hands, cover the bowl with plastic wrap and refrigerate for 24 hours.
Use 2½ tablespoons of olive oil to generously coat a 20 x 28cm baking pan. Remove the dough from the fridge and, turning the bowl as you go, carefully fold four edges into the centre. Tip the dough, folded side underneath, into the prepared tin, gently stretching it towards the corners to cover most of the base of the pan. It will further cover the pan as it rests.
Rest for 2½ hours.
Preheat oven to 220°C. To bake the focaccia, drizzle the olive oil for the topping evenly over the dough and dot with teaspoons of macadamia butter. Use your fingers to press dimples all over the dough, reaching to near the bottom of the tin so that the oil and macadamia butter pool in the finger indentations. Sprinkle with the rosemary and salt and bake in the oven for 25-30 minutes, until golden brown and cooked through. A good test is to tap the bread in the centre and if it sounds hollow, it is cooked.
Allow to cool for 5 minutes in the tin before carefully tipping and turning upright onto a wire rack to cool completely.
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Place the macadamias and honey in a small food processor and process until combined. Continue to process until the mixture is a smooth butter. Set aside.
