7/27/2019 Focaccia and Chicken

1/2

Ingredients

3 1/3 cups/1 lb 2oz/500g white bread flour, plus extra for dusting2 tsp salt1 14oz/7g sachet of active dry yeast1/3 cup/3fl oz/80ml olive oil, plus extra for drizzling

2/3 to 1 cup/5 to 9fl oz/150 to 250ml warm waterVegetable oil or oil spray, for oiling1 bunch of fresh rosemaryLarge pinch of sea salt

DirectionsDust a large flat baking sheet with flour.

Put the flour in a large bowl and add the salt and yeast, then add the olive oilplus enough warm water to make a soft but not sticky dough. The dough should fe

el quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes, will see the dough begin to become "pillowy" and more manageable. The more water that can be added (the full 1 cup/9fl oz/250ml

is great), then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour, as it will make the dough too heavy.

Knead the dough for about 10 minutes by hand on a lightly floured work surface or for 5 minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no morethan 1/4in/3/4cm). If the indent disappears by way of the dough springing back,then it is ready to shape. If the indentstays, knead for a few minutes longer. Shape the dough into an oval and place it

on the prepared baking sheet.

Flatten it out to about 12in (30cm) long and 8in (20cm) wide. Cover the dough loosely with oiled plastic wrap, making sure it is airtight. Preheat the oven to 400 degrees F (200 degrees C).

Leave the dough in a warm place for about 1 hour, or until it has almost doubledin size. With a floured index finger press holes in the dough at regular interv

als, about 1 1/2in (4cm) apart in rows across the dough, pressing right down tothe bottom. Take 1 1/4in (3cm) long sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the

oven. Bake for about 25 to 30 minutes, or until the bread is well risen, lightgolden brown and feels hollow when tapped underneath.

Remove from the oven, drizzle with the remaining olive oil and let cool on the b

aking sheet. This is totally awesome when served warm as a starter or indeed asa meal in itself with fresh tomatoes, artichokes, and cold meats, or with a steaming hot bowl of soup.

7/27/2019 Focaccia and Chicken

2/2

Total Time:2 hr 35 min

Prep20 min

Inactive15 min

Cook2 hr 0 min

Yield:4 servings

Ingredients

7 pounds (3 kilograms) coarse rock salt8 heaped teaspoons fennel seeds, cracked2 eggs, beaten2 lemons, halved1 tablespoon peppercorns1 bunch fresh thymeOlive oil1 (4 1/2 pound) (2 kilogram) organic chicken1 bunch fresh parsley, ripped

8 cloves garlic, skins left on, squashedDirections

Preheat the oven to 400 degrees F (200 degrees C).

Put all the salt into a bowl with the fennel seeds, eggs, lemon juice (keep theskins), peppercorns, and a wine glass of water, and mix together.

Bash up the thyme in a pestle and mortar and add a couple of good lugs of oliveoil. Scrunch it up and rub this flavored oil all over your chicken, finally pushing any excess inside the cavity along with your parsley, garlic, and squeezed lemon halves. The idea here is to tightly pack the cavity so it bulges and no sal

t can get in.Get 4 long pieces of aluminum foil and put them on top of each other to make a large square sheet. Lay on 1/3 of the salt, making it around 3/4-inch (2 centimeters) thick. Put your chicken on top, then pack the rest of the salt around it. Because the salt is slightly wet it should stick to the chicken; make sure that the chicken's skin hasn't been pierced. Carefully fold up the sides of the foil and scrunch it at the top. You can rip off excess foil; basically, the foil is there to hold the salt together until it hardens.

Place the chicken in the preheated oven and cook for 2 hours, then remove from the oven and allow to rest for 15 minutes. Take it to the table with 1 or 2 really nice salads, some bread, and a bottle of white. Rip open the foil and crack th

e salt crust. It will fall apart easily and reveal the fantastic-smelling chicken. Pull the skin away and tear the meat from the thighs and the breast - absolutely pukka. This is gorgeous served with horseradish mixed with creme fraiche orwith some homemade basil mayonnaise.