focaccia

Stage 1
Tip the flour into a huge blending bowl. Blend the yeast into one side of the flour, and the fine salt into the opposite side. Then, at that point, combine everything as one, this underlying seperation keeps the salt from killing the yeast.

Stage 2
Make a well in the center of the flour and add 2 tbsp oil and 350-400ml tepid water, adding it steadily until you have a marginally tacky mixture (you may not require all the water). Sprinkle the work surface with flour and tip the batter onto it, scratching around the sides of the bowl. Work for 5-10 mins until your mixture is delicate and less tacky. Put the batter into a spotless bowl, cover with a tea towel and leave to demonstrate for 1 hr until multiplied in size.

Stage 3
Oil a square shape, shallow tin (25 x 35cm). Tip the mixture onto the work surface, then, at that point, stretch it to fill the tin. Cover with a tea towel and leave to demonstrate for another 35-45 mins.

Stage 4
Heat the stove to 220C/200C fan/gas 7. Press your fingers into the batter to make dimples. Combine as one 1½ tbsp olive oil, 1 tbsp water and the flaky salt and shower over the bread. Drive twigs of rosemary into the dimples in the mixture.

Stage 5
Heat for 20 mins until brilliant. While the bread is as yet hot, sprinkle north of 1-2 tbsp olive oil. Cut into squares and serve warm or cold with additional olive oil, assuming you like.