Focaccia with Garlic and Rosemary
- 450g strong white flour
- Pinch salt
- 1 tsp of quick dried yeast
- 275ml warm water
- 3 tablespoons rapeseed oil or extra virgin
- 3 cloves garlic, peeled
- Sprig of rosemary
- For finishing:
- 3 tablespoons of rapeseed or extra virgin oil
- Sea salt
Pour the flour, salt and yeast into the kitchen aid. Start mixing slowly. Add the water and two tablespoons of the oil. Mix well for about 7-10 minutes until smooth and elastic. Take the bowl out and cover with a damp cloth on the warming plate of the AGA for 1 ½ - 2 hours until doubled in size. If too soft, knead in a little more flour.
Put the garlic into the mini processor and add the oil and whiz. Chop the rosemary leaves by hand.
Place some baking paper onto your cold sheet. Knock back the dough and roll out onto the sheet until it covers most of the surface. Cover and leave to rise for 30 minutes.
Now, using your fingertips, make deep dimples all over the surface of the dough. Drizzle with the extra 3 tablespoons of oil and spread over the rosemary and garlic.
Sprinkle generously with salt and flick over some water.
Bake on the floor of the roasting oven for 20-25 minutes, flicking over some water twice during cooking.
Transfer to a wire rack to cool. Lovely served warm on the same day.