Focaccia

There's bread and then there's focaccia! 

Ingredients

for the dough

300g strong white flour

200g semolina, plus extra for sprinkling

2 tsp salt

15g fresh yeast (or equivalent of dried yeast)

350ml lukewarm water

for the topping

2 tbsp extra virgin olive oil, plus extra for drizzling

2 large garlic cloves, finely chopped

3 branches rosemary, finely chopped

1 teaspoon sea salt flakes

Freshly ground pepper

Method

In a large bowl mix together the flour, semolina, salt, dissolve the yeast in the water and pour into the bowl.  Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.

Place the dough on a floured tea towel and cover with a warm damp tea towel. Leave to rise until it doubles in size. At least 30 minutes. Place back onto a lightly floured work surface and roll out into a rectangle, roughly the size of your backing tray. (approx.. 38cm x 28cm)

Put the baking tray in the oven to warm up for less than a minute. Place the dough into the baking tray, drizzle with olive oil and spread the dough out to fill the tray.

Leave for 5 minutes then, with your fingers, poke indentations evenly and sprinkle with the rosemary, garlic, sea salt and some black pepper.

Leave to rise in a warm place for a further half hour at least.

Pre-heat the oven to 240C

Bake for about 15 minutes until golden brown.

Check the focaccia every now and again as sometimes ovens can cook one size quicker than others. Once cooked, remove from the oven and immediately drizzle some olive oil all over.