recipes
Rosemary foaccacia with bigilla
Serves: 8
Ingredients
- 400g plain flour
- 1 tbsp chopped fresh rosemary
- Pinch salt
- 3 tbsp olive oil (Borges)
- Water to bind
- 3 tbsp grated Parmesan cheese
- 1 dried Goats` cheese, crumbled (Camel Brand)
- Few chilli flakes
- 1 tub bigilla (Camel Brand)
- Extra virgin olive oil for serving (Borges)
Method
Mix together the flour, rosemary and salt in a bowl. Make a well in the middle and add in the oil. Mix together with enough oil to make a soft pliable dough. Turn onto a floured surface and knead for 5 minutes until smooth. Cover with cling film and allow to rest for an hour. When ready, divide into 4 pieces and roll out each piece into a circle extremely thin, almost transparent. Place 2 pieces on a pizza tray lightly greased. Sprinkle over the grated cheese and cover each with the second piece of dough. Prick all over with a fork and grease the top lightly with olive oil. Place in a hot over at least 220`c and bake for 6 minutes or until golden brown and crisp. Remove from the oven and allow to cool slightly. Spread the bigilla over the top and sprinkle with a few chilli flakes. Drizzle lightly with oil, cut into triangles and serve.
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