Focaccia

I love making bread, it’s very satisfying although I am not really a bread fan.. this however is just yummmm. Salty (perfect with a beer or any alcohol) oily and who doesn’t love rosemary??

It’s easier than you think but it won’t last the day because you‘ll be going back for more.

There is a lot of variations to try here. If you don’t like rosemary (we can’t be friends if you don’t so just keep that in mind) don‘t use it. If you love Chorizo or cheese, slice/grate it up super small and add it to the second prove. It‘s that simple.

Enjoy 🤓

Ingredients

Sea salt and rosemary

• 00’ flour 500g

• Yeast 7g instant dried

• Olive oil

• Bunch of fresh rosemary

• Warm water 325ml

• Flaked salt

• 1/2 teaspoon of granulated sugar

Finely Chop 3 sprigs (about 2 heaped teaspoons) of rosemary.

On a clean big surface, mix the flour, yeast (no need to activate it first) chopped rosemary, sugar and 1 teaspoon of salt together and make a well.

Mix the water with a very good swig of olive oil.

Add the water slowly as you would a pizza dough.. with a fork a bit at a time and knead until a smooth springy dough ball. Maybe 10mins of kneading.

Oil a big bowl, add the dough ball and cover with cling film. Leave to prove for a couple of hours or until at least doubled in size.

Prep a large baking tray or ideally a spring loaded cake tin (25-30cm diameter) with plenty of oil to avoid sticking.

Take the dough out and knead the air out for a minute. If using a baking tray, make a ball, put it in the middle of the tray and cover with cling film or a damp tea towel for its second prove. If using a cake tin, put the ball in the tin and squidge it out a bit to fit the shape of the tin. Prove until doubled in size.

Once this is done, leave it as is and poke holes with your fingers nearly down to the bottom.

Drizzle liberally with olive oil and sprinkle with lots of salt flakes - be generous!

Preheat oven to 180c fan.

Snap of inch pieces of Rosemary stalks and put one in each hole (See picture) Leave to prove uncovered for another half an hour or so until the holes start to close up around the rosemary a bit and the dough starts to rise again.

Put straight in the oven for about 40mins until golden.

To check it is done, tap on the underside, if it sounds hollow it’s ready. If not, put it back in for a bit but keep an eye on it.

Cool and enjoy. It will continue to cook for a while once out of the oven. Don’t cut it whilst it’s mega hot or it will spoil.

Optional ingredients -

Cheese - grated or cubed

Chorizo

Nuts

Hams