From glazed ham and turkey roll to gingerbread biscuits and pavlova, here are the best recipes from the RACV Club kitchen to help make your festive season extra special.
Food & Wine
Rosemary focaccia recipe
Enjoyed as an entree or the main event, having your own homemade focaccia on hand is always a good idea.
Picture this. You're sitting by your open fire, wine in hand, the sun is setting. Your house begins to waft the distinct aroma of rosemary and fresh warm dough. You open the oven and lick your lips in anticipation - your own homemade rosemary focaccia is finally ready.
With some help from RACV Cape Schanck Resort's Executive Chef Steve Forrester, stop picturing and start cooking - this scene can be yours in no time.
How to make rosemary focaccia
Ingredients
- 5 cups bread flour, plus more for kneading
- 1 tbsp honey
- 1 pkt (2 and 1/4 tsp) instant yeast
- 1 tbsp + 3/4 tsp kosher salt, divided
- 1-3/4 cup warm water
- 3/4 cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
- 1 tbsp chopped fresh rosemary
Method
- In the bowl of a mixer fitted with a dough hook, combine the flour, honey, yeast, and 1 tablespoon of the salt. Mix on low speed to combine.
- Add the water and 1/2 cup of the olive oil. Mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 6 minutes, until the dough becomes soft and slightly tacky.
- Transfer the dough to a clean, lightly floured surface (it helps to flour your hands, too). Knead by hand briefly until the dough comes together into a smooth ball.
- Coat the inside of a large bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, flipping once so that both the top and bottom are lightly slicked with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free spot until the dough has doubled in size, 1 to 2 hours (the warmer the spot, the faster it will rise).
- Coat a baking tray with 1/4 cup of olive oil. Place the dough onto the prepared tray and begin pressing it out with your hands to fit the size of the pan. Turn the dough over once to coat both sides with olive oil. Continue to stretch the dough to fit the pan.
- Once the dough is stretched, spread your fingers out and make impressions almost all the way through the dough (don't poke holes, just press down to the bottom of the pan). Cover the pan with cling film and place in a warm spot for about 1 hour.
- While the dough is rising a second time, preheat the oven to 200C and set an oven rack in the middle position.
- Sprinkle the top of the focaccia dough with the remaining 3/4 teaspoon kosher salt and rosemary, then lightly drizzle about 1 tablespoon of olive oil on top so it pools in the indentations.
- Bake until golden brown, about 20 minutes.
- Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes.
To serve
Transfer the focaccia to a cutting board and slice into squares. Drizzle a touch more oil on top before serving, if desired.
