Focaccia

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Made by Sarah when she visited on the Retreat held on the 26th of October' 26. She paired with Marry Me Chickpeas and Salad - an excellent combination!

Focaccia

Preparation - 25 minutes, plus proving time (about 4 hours here)

Cook - 20 minutes

Serves - 12 

Dietary - Dairy - free, egg-free, vegan, vegetarian

Ingredients:

500g strong bread flour, plus extra for dusting

7g dried fast action yeast (a sachet)

2 tsp fine sea salt]

5 tbsp Olive Oil plus extra for the tin

1 tsp flaky sea salt

1 coupe of sprigs of rosemary

Method:

1. Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other (prevents the salt from killing the yeast).

2. Mix all together

3. Make a well in the middle of the flour and add 2 tbsp oil and 350 - 400ml lukewarm water, adding the water gradually until you have a slightly sticky dough

4. Sprinkle the work surface with flour and tip the dough on to it. Knead for 5 - 10 mins until the dough is soft and less sticky. Put it into a clean bowl, cover with a tea towel and leave somewhere warm to prove for 1 hour or until its doubled in size.

5. Oil  rectangular, shallow tin (half gastronome here) 25 x 35 cms. Tip the dough on to the work surface and stretch to fit the tin. Put in the tin, cover with the tea towel and leave to prove for another 35 - 45 minutes.

6. Heat the oven to 220c. Press your fingers into the dough to make dimples.

7. Mix 1 1/2 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.

8.  Bake for 20 mins until golden. Take out of the oven and drizzle over olive oil. Cut into squares.

Notes: Do use flaky salt to sprinkle over the top. I used coarse sea salt which was a bit lumpy. Double each proving time here in order to get the rise right.