Garlic and Rosemary Focaccia Bread

Garlic and Rosemary Focaccia Bread

Ingredients

400 g strong white bread flour or all purpose flour, plus extra for dusting

2 tablespoons rosemary

3-4 flakes garlic, minced

1 sachet dried yeast

½ tablespoon granulated sugar

300 ml lukewarm water

2 tablespoons olive oil

¼ cup olive oil, to finish

¼ cup water

Directions

Place the flour and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.

As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough. I used a mixer with a dough handle attached. Add some olive oil while mixing the dough.

Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.

Using a garlic presser, press the flakes of garlic and keep aside. If you don’t have one, finely mince the garlic with a knife.

When the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells. Leave it to prove for another half an hour. When the dough has risen, sprinkle rosemary all over the bread and the minced garlic. Finish with a good sprinkling of sea salt.

Preheat your oven to 220°C/425°F/gas 7.

In a bowl mix the ¼ cup olive oil along with the ¼ cup water, whisk well. Pour this evenly over the focaccia bread and bake for 20 minutes, until golden on top and soft in the middle. Remove from oven and let it cool. While it is still slightly warm, cut into squares and serve. You can slice it from the middle horizontally and stuff any filling of your choice. Makes a lovely sandwich.