Focaccia Bread

This is a seriously delicious focaccia bread recipe that looks, tastes and smells absolutely amazing.

Ingredients:

500g white bread flour, sifted

7g sachet of fast action dried yeast

6 tbsp olive oil

300ml warm water

2 tsp fine salt

2 heaped tsp sea salt flakes (Maldon salt) – can be less depending on your taste

2 tbsp dried rosemary – I tend to use a bit less, but again it is up to you how much of it you use

Extras:

flour for kneading

olive oil for greasing bowls and baking sheets and brushing/drizzling before baking etc

Directions:

Combine the warm water and yeast and leave to bubble and become fragrant for about 10 minutes

In the large bowl of a mixer with a dough hook, sift the flour and salt then create a well in the middle to add 3 tbsp of olive oil and the water/yeast – mix well on a low speed until it comes together then knead on medium speed for 5 minutes until the dough is smooth and soft (add a little flour if sticky)

Lightly flour a clean surface and briefly knead/fold/rotate the dough to form a smooth ball then place it in a greased bowl, cover it with a tea towel and leave to double in size for about an hour in a warm, dry place

Place the dough on a large, greased baking tray and flatten out to about an inch thick using your fingertips to create dimples

Brush more olive oil over the flattened out dough and return to a warm dry place to rise for 40 minutes (covered with a layer of greased cling wrap or foil and a tea towel)

Pre-heat oven to 450°F (220°C)

Use fingertips again to put more ‘dimples’ in the dough, drizzle with another 3 tbsp olive oil then evenly sprinkle with Maldon salt and dried rosemary (I tend to eyeball the amounts used to match my personal taste)

Place the dough on the middle shelf of the oven for about 20 minutes until nicely golden brown

Cool on a wire rack until it is ready to eat (I like mine to be warm and serve it with garlic infused olive oil and balsamic vinegar as a dip)