Focaccia With Garlic And Rosemary

01Method

1. 1

   Combine the flour, salt, and yeast in a stand mixer bowl. Begin mixing on a low speed, then pour in the water along with two tablespoons of oil. Continue mixing for 7–10 minutes until the dough is smooth and stretchy. Remove the bowl, cover with a damp cloth, and leave to prove in a warm spot for 1½–2 hours until the dough has doubled in volume. If the dough feels too slack, work in a small amount of extra flour.

2. 2

   Blitz the garlic cloves together with the oil in a small food processor until combined. Finely chop the rosemary leaves by hand.

3. 3

   Line a cold baking sheet with parchment paper. Punch down the risen dough and roll it out onto the sheet, spreading it to cover most of the surface. Cover loosely and allow to rest and rise for a further 30 minutes.

4. 4

   Using your fingertips, press deep indentations all over the dough surface. Pour the finishing oil over the top and scatter the rosemary and garlic mixture evenly across it.

5. 5

   Season generously with sea salt and lightly sprinkle the surface with a little water.

6. 6

   Bake on the floor of a hot roasting oven for 20–25 minutes, spritzing with water twice during the bake.

7. 7

   Move the focaccia to a wire rack to cool slightly. Best enjoyed warm on the day it is made.