Rosemary Foccacia

I adore focaccia, but I’ve only ever made it twice.  This recipe is quick and simple and the end result is delicious.

Ingredients:
225ml lukewarm water

2 tablespoons oil

½ teaspoon salt        

3 tablespoons dried rosemary

400g bread flour

1 ½ teaspoons dried active baking yeast

2 tablespoons olive oil

Method:

Place half the flour in a large bowl and add the salt and mix briefly.

Tip in the yeast and mix well. Pour in all the water and 3 tablespoons of olive oil. Mix until the flour is incorporated. If you’re doing this by hand, just beat the mixture together with your hand.

Gradually work in, spoonful by spoonful, enough of the remaining flour to make a soft but not sticky dough. I’d estimate that I had about 50g of flour remaining when I made this, but the amount left over will depend on what flour you use, and also the conditions on the day.

Knead for 10 minutes until smooth and silky.

Leave to rise until doubled in size at cool to normal room temperature in a lightly oiled mixing bowl covered with a damp tea towel or cling film. This will take about 45 mins.

Preheat oven to 220C/Gas Mark 7.

Once risen, knead for a further 5 mins

Either press into a greased baking dish or shape into a ball.

Brush with olive oil and sprinkle with rosemary.

Bake for 20-25 minutes. The bread should be golden brown. Cool on a wire rack.