FOCACCIA

This is probably the quintessential Italian bread. It is a soft bread and as a melt in you mouth feeling. I love the tang from the rosemary and the sea salt crust.

Ingredients

25g fresh yeast or two packets of dried yeast

650 ml warm water

1kg strong white bread flour

25g fine salt

Extra virgin olive oil

Flaky sea salt

Good handful of small rosemary sprigs

method

In a large bowl, mix the fresh yeast or dried yeast in to the water and whisk until  the yeast as dissolved.  Add half the flour and use a hand whisk beat until smooth.  At this stage it is very wet, like a batter.

Cover with cling film until it as risen, about one hour. Watch it once it starts to fall knead in the remaining flour and fine salt. Work well until there are no lumps.

Transfer the dough to a warm, oiled bowl and leave for at least another hour. Once it as risen again, knock it back.  If using fresh yeast you need to let it rise and knock it back twice. It is now ready, or you could cover and refrigerate overnight.

Oil your hands, and take the dough and manipulate into a large dome. Place on a lined baking tray. Smear a generous amount of olive oil, cover with cling film and leave to rise in a warm place.

Preheat the oven to 200’C. When the dough has increased in size by one third, remove the cling film, oil your hands and lightly press your fingers into the dough. Scatter with sea salt and rosemary, pushing the sprigs into the dough.

Bake until golden brown about 1 hour. To test the bread tap the bottom it should sound hollow.