Our go-to Focaccia

Focaccia

Recipe by Ruby Humberstone

A favourite focaccia for any occasion, from a picnic to a dinner party – serve with a cheese plate to start the day or perhaps to soak up the sauce from your chilli garlic mussels. Perfect as well for breakfast or brunch served with your favourite eggs!

Ingredients:

2 1/2 Cups of plain bakers flour
250mL Lukewarm water
2 Tsp Dried Yeast
2 Tsp Sugar
Healthy pinch of sea salt
Olive oil
Rosemary

Method:

In a jug/bowl place the water and dried yeast, stir and let this sit for five minutes

In a mixing bowl add the flour, sugar and salt. Add the water mixture.

If you are using an electric mixer use the hook fixture and mix for about five minutes or until you start to see the dough become shiny. If you are kneading by hand, knead until shiny.

Shape gently into a ball and place back in the bowl, rub a small amount of olive oil on top of dough.

Cover and leave in a dry/warm place for 2 hours or until the dough has doubled in size.

Heat oven to 200 degrees, oil a tray.

Remove the dough by scraping around the outside of the bowl. Place in the centre of your
tray.

Using your palm press the dough outwards, you can use your fingertips to help shape the
edges.

Repeat until dough reaches the edge of you tray. Using your fingers gently poke dents into the dough, making sure not to go right through to the bottom of tray. Set aside.

Roughly chop up your rosemary. Sprinkle the rosemary, a healthy pinch of sea salt and a drizzle of olive oil onto dough.

Place in oven until golden brown, make sure that the bottom of your dough is also browned. (Hot Tip – I turn my over to top and bottom towards the end)

Available for catering and delivery, please enquire to Ruby Humberstone:

Instagram: @humblestone_
Email: [email protected]

Alberto’s Lounge — Peposo

Peposo is a rich, heavily peppered beef stew from Tuscany, made with the local red wine. Any succulent piece of braising beef will work. This recipe uses beef cheek, but short rib, chuck or shin are great too. Tucked away between two laneways on the edge of the city in Surry Hills, Alberto’s Lounge is an intimate, buzzy trattoria offering modern Italian cuisine – now delivering to you through Providoor. Head Chef, Dan Johnston has…
Continue reading

Club Sup’s Almond Loaf Cake with Citrus Curd

Sophie McIntyre - Ex-fashion buyer who's love for food and entertaining inspired her to start the supper club called Club Sup. "I noticed everyone felt so alone and alienated from not seeing their friends so Club Sup was born out of a tough year where we were physically disconnected, aiming to bring a sense of community back. Club Sup brings together 12 strangers each time, inviting them to engage and converse. Allowing guests to dip…
Continue reading

Arthur’s Capunti with mushrooms and silverbeet

In 2018 Tristan Rosier and Rebecca Fanning opened their first solo venture, Arthur. Set in an 1880’s heritage listed building, Arthur’s welcoming warmth invites guests to feel like they’ve stepped into the chef’s home. The food is mindful yet simple – allowing the Australian produce to shine. Arthur has recently launched their ‘Arthur-To-Go’ menu, a set of delicious meals for you to enjoy from the comfort of your home. Pre-order their menu for pick up…
Continue reading

The Old Fitz’s Seafood Gratin

Anna Ugarte is the head chef at Woolloomooloo's The Old Fitz. She relishes in the little pleasures in life, and values simple yet precise cooking. This dish is a fine example, and may one day hit the menu at The Fitz- a molten gratin base spiked with chunks of lobster, prawn, and scallop, finished with herbs and trout roe. To be enjoyed with a simple vinaigrette leaf salad and a large glass of cold rose.…
Continue reading

Sixpenny’s Strawberry Clafoutis

Sixpenny was founded in March 2012 and is named after the sixpence restaurants that operated in the late 1800s in Australia. Located at the top end of Stanmore Village, Sixpenny is housed in a historic building on Percival Road which was erected in 1907. Chefs Daniel Puskas and Aaron Ward lead the kitchen in utilising local suppliers, growers and producers to focus on creating a narrative around all things that make-up Australia. While we can’t…
Continue reading

Cafe Paci’s Radicchio Salad

Cafe Paci is one of our favourite inner-west spots for dinner. Their menu is a creative approach to traditional Finnish and honest Italian cuisine. Luckily, Cafe Paci is preparing take-home meal packs that we’ve been indulging in weekly. Order here. INGREDIENTS (SERVES 2) 1 head of radicchio 8 good quality anchovy fillets 2 boiled eggs 50g sourdough toast (mix sourdough with tablespoon of olive oil, pinch of salt and place in the oven at 170…
Continue reading

Christine Manfield’s Yellow Dal with Garlic and Spinach

Christine Manfield is one of Australia’s most celebrated chefs – a curious cook and a perfectionist inspired by the culinary melting pot of global flavours. As an award-winning author, her books – A Personal Guide to India & Bhutan, Dessert Divas, Tasting India, Fire, Spice, Stir, Paramount Cooking and Paramount Desserts have spiced up the lives of keen cooks everywhere. In celebration of her soon-to-be released book Simple Indian Cooking Class - Manfield shares a recipe for Yellow Dal with Spinach and…
Continue reading

Funkis Köket Rosemary and Potato Tart

Cafe Köket (kitchen in Swedish) is tucked away in the gorgeous backyard of our friend’s Funkis store in Paddington. Inspired by Scandinavian cuisine the café offers a range of flavours appropriated to modern times and the best local seasonal produce. Everything they do is thoughtful, healthy and delicious. This recipe for their Potato Rosemary & Garlic Tart is exactly what we're craving right now. Funkis Koket is open for takeaway from their roller door in…
Continue reading

Julia Ostro’s One Pot Roast Chicken

We roasted Julia Ostro's One Pot Roast Chicken in our Pebble Bowl Large. A perfect example of our Pebble Bowl's oven-to-table functionality. INGREDIENTS (SERVES 4-6) 600g waxy potatoes such as kipfler or nicola 1kg chicken thighs, bone in, skin on 1 lemon 1 bulb of garlic, halved horizontally Handful each of oregano and thyme, plus extra to garnish 60ml white wine Extra virgin olive oil, for drizzling 1 tbsp unsalted butter Sea salt Freshly ground…
Continue reading