One of my favourite places to go for lunch in Sydney is Kitchen by Mike. The food is amazing, but what I love most is the bread. They bake their own signature sourdough loaf there daily and it is one of the best sourdoughs I’ve ever had. Pair that with hand churned pepe saya butter and I am in heaven! So of course when they brought out their own cookbook, I had to get it!
Since then, I have made their Garlic and Rosemary Foccacia which is incredible! It is a bit of an effort to make, just because you have to leave it to stand overnight, but it is so worth it. It’s so good dunked into creamy mussels or even as a starter for a dinner party. It keeps really well for a few days too if you just cut it in half lengthways and toast it. I was bringing it into work and having amazing paninis with it.
Im literally getting hungry just thinking about it, hope you enjoy!
- 1kg unbleached flour, keep some for dusting
- 1 tsp dried yeast
- 2 tbsp sea salt
- 1 bunch rosemary, leaves picked
- 10 garlic cloves, thinly sliced
- 125ml extra virgin olive oil
- Place the yeast, flour and 700ml water in a bowl and mix. Cover & leave stand for 30 mins.
- Add the salt to the dough and mix well until it starts to come away from the side of the bowl and is no longer sticky, about 5 mins.
- Tip the dough into a lightly oiled bowl, then cover and leave to stand for 1 hour or until doubled in size