Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Ingredients
- 500g strong bread flour, plus extra for dusting
- 7g dried fast action yeast
- 2 tsp fine sea salt
- 5 tbsp olive oil, plus extra for the tin and to serve
- 1 tsp flaky sea salt
- ¼ small bunch of rosemary, sprigs picked
Method
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Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side.
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Then mix everything together, this initial seperation prevents the salt from killing the yeast.
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Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water).
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Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
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Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
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Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples.
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Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
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Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
