Skip to content
Abode Bistro. Bar
  • Menus
  • What’s On
    • Margarita Limited Time Promotion
  • Venue Hire
  • About Us
  • Contact
  • Book Now
  • Facebook
  • Instagram
Chef Recipe Of The Month – Focaccia.
Ingredients

1kg – baker’s flour(plain flour is okay)

600L – water(warm)

50g – dry yeast

50g – caster sugar

200ml – olive oil

1.5Tbsp – salt

1cup – semidried tomato

1cup – Kalamata olives

2sprigs – picked fresh rosemary

Method

- Preheat the oven at 200C. dissolve yeast and sugar in the water and keep aside for 10minutes to activate the yeast.

- In a separate mixing bowl, mix the flour, salt, semidried tomato, Kalamata and rosemary together and make a well.

- Pour the olive oil and yeast liquid then mix with a wooden spoon until mixed well. Transfer in a lighly flour surface and knead well until the dough is smooth, adding more flour in the process if needed. Transfer back in the bowl, cover with kitchen towel and rest it for 45minutes in a warm area.

- Once rested, the dough should be doubled in size. Place the dough in a dusted shallow tray.

- Flatten the dough using your fingers. Cover with towel and rest for another 30minutes.

- Pour generous amount of olive oil on top of the dough and season with salt. Bake in the oven for 30-40 minutes.

- Once cooked. Let it rest for another 10 minutes before cutting.

Keep in the loop.

Become a part of community and be the first to know about special offers, promotions and upcoming events

CLOSED

  • Menus
  • What’s On
    • Margarita Limited Time Promotion
  • Venue Hire
  • About Us
  • Contact
  • Book Now
ABODE Bistro & Bar
Copyright 2018.
All rights reserved.
ABODE Bistro Bar ABODE Bistro Bar
  • Facebook
  • Instagram
Open:

Wednesday – Saturday

12.00pm – 10.00pm

Lunch:  12.00pm – 3.00pm

Dinner:  5.00pm – 8.30pm

Bar remains open 3.00pm – 5.00pm

and 8.30pm – 10pm.

Visit:
150 Day St, Sydney NSW 2000
Call:
+61 2 9260 2945
Email:
rsvp@abodebistro.com
Join for special offers