RECIPE: Rosemary Focaccia

RECIPE: Rosemary Focaccia

ROSEMARY FOCACCIA Makes one 25cm x 30cm baking tin   The day before: 1kg bakers flour 20g salt 15g sugar   900ml warm water (about body temp) 15g dried yeast 25g olive oil 1 bunch rosemary   Make the wet mix with warm water, yeast and olive oil. Weigh...

WEEKEND EATINERARY

Restaurant Reviews | Gourmand Gourmet For refined dining, head to Margan Restaurant, part of the award-winning and family-owned Margan winery in Broke. Chef Thomas Boyd has an idyllic acre of kitchen garden, plus orchard, olive grove, honey, free-range chickens and...