This is a fantastic recipe. I would go as far as to say that this is my ‘signature’ bread. Any time is a good time for Rosemary & Garlic Focaccia…
- 4 sprigs rosemary
- 6 cloves garlic
- 450g strong white bread flour
- 1 tsp fine sea salt
- 14g fast acting yeast
- 300ml lukewarm water
- 10 tbsp extra virgin olive oil
- salt flakes (I like Maldon salt)
Finely chop two sprigs of the rosemary and all of the garlic cloves. In a large bowl, mix together the flour, fine salt and yeast, then add the chopped rosemary and garlic. Now stir in the water and 2 tbsp of the oil and bring together to form a rough dough.
Turn it out onto a floured surface and knead it for about 10 minutes, until it is smooth and elastic. Return to the bowl, cover with cling film and leave to rise until doubled in size, about an hour.
Liberally oil a large baking tray. Divide your dough into two and shape into rough ovals on the tray. Now brush some more oil onto a large piece of cling film and use it to cover the tray. Leave for another 40 minutes or so. Preheat the oven to 200C/Fan 180C/Gas 6.
When your loaves are looking nice and puffy, remove the cling film and gently press little indents all over them the tip of your finger. Now drizzle 3 tbsp of olive oil over each one and sprinkle with salt flakes and the remaining rosemary. Bake in the oven for 30 minutes, until golden.
Remove the loaves from the tray and place on a wire rack to cool. Drizzle with a final tablespoon of oil each and you are done. Enjoy!