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BBQ Bread


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A great bread to mace is focaccia. It is very forgiving and tastes great

425 g strong bread flour
7 g dried yeast
300 ml lukewarm water
90 ml olive oil
2 tsp salt1/4 tsp ground black pepper
2 Tbsp chopped fresh rosemary
Course sea salt


1. To make the dough, combine the flour, salt, olive oil, yeast, water and half of the rosemary into a large bowl. Mix with hands to bind together. When the dough has formed, tip out and kneed for 5 minutes.

2. Return the dough to the bowl and allow to prove for 1 hour,

3. Shape the dough into a large rectangle and place in an oiled baking tray. Allow to prove for a further 30 minutes.

4. Use your fingers to make dimples in the risen dough, drizzle with olive oil, sea salt and remaining rosemary

5. Bake for 25-30 minutes over an indirect medium heat

Thats it - quick and simple. You can mix and kneed the dough it in a food mixer rather than kneed it by hand. That way if the dough is a bit sticky it will not get everywhere. This is a recepe I used on my BBQ cooking courses and everyone managed to make something that was edible 🙂


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