Focaccia Bread

Focaccia Bread

Ingredients

250g Plain “00” Flour

250g Durham wheat semolina

10g Salt

15g Fresh Yeast

300mls Warm water

For the topping

4 tbsp Extra virgin olive oil

2 Cloves garlic- thinly sliced

Handful of fresh Rosemary

Coarse sea salt

Method

Mix together the 00 flour, semolina and salt in a bowl.

Dissolve the yeast in the warm water.

Pour into the flour and mix well until you have a soft but not sticky dough.

Knead the dough for 5 minutes

Place the dough on a clean tea towel, brush the top with water to prevent it drying out and then cover with another clean tea towel.

Leave to rise in a warm place for about 30 minutes or until doubled in size.

Place the dough onto a lightly floured surface and roll out into a rectangle shape 37cm x 27cm

Warm a baking tray in the oven for a few minutes then remove and sprinkle with a little semolina flour.

Place the dough onto the tray and pour over the olive oil and leave for 5 minutes, then poke the dough all over with your fingertips to make indentations.

Place a slither of garlic and a couple of pieces of rosemary into each mark and then sprinkle on the sea salt.

Leave to prove in a warm place for 30 minutes, and then bake at 240 ̊C for 15 minutes until golden. Once cooked, it can be lightly drizzled with more olive oil mixed with water. (70% olive oil to 30% warm water). The water helps the oil penetrate the bread crust.