Golden, airy, and infused with rosemary and garlic, this focaccia is a simple, flavorful favorite
Ingredients:
For the dough:
- 500 g Strong white bread flour
- 7 g Sachet fast action yeast
- 1 tsp Salt
- 2 tbsp Olive oil
- 325 ml Lukewarm water
For the garlic butter topping:
- 1 tbsp Fresh rosemary Finely chopped
- 1 tsp Coarse sea salt
- 1 Large garlic bulb
- 30 g Butter
Directions:
Pre-heat your oven to 180C Fan/400F/Gas Mark 6
Slice the top off the garlic bulb, drizzle with olive oil and sprinkle with salt, then wrap in foil and place in the oven on a baking tray for 1 hour
In a large bowl, add the bread flour, yeast and salt. Make sure to add the salt and yeast on opposite sides of the bowl, then stir together
Add the water and olive oil to the flour mixture and bring it together into a dough
Knead by hand, or use an electric food mixer with the dough hook attachment, for 10 minutes
Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour
Knock the air out of the risen dough, then press it out using your fingers onto a lipped baking tray. I used a Wilton Non-Stick Cookie Pan which is 33.7 x 23.5 cm (13.25 x 9.25 inches)
Remove the roasted garlic cloves from the skin and mash them up with the butter, salt and rosemary
Spread the butter mixture over the dough and leave to rise for 30 minutes
Pre-heat your oven to 200C Fan/425F/Gas Mark 7
Bake for 20-25 minutes until golden
Allow to cool, slice and serve, or serve warm. Store any leftovers in an airtight container for up to 2 days. It also freezes well
