Focaccia is a lovely Italian bread, slightly chewy, perfect for serving with salads or using as an unconventional sandwich bread. This recipe is for a basic rock salt and rosemary focaccia, but you can play around with the flavourings and add tomatoes, cheese, anchovies, fresh herbs and more.
- 450g plain flour
- 250ml water
- 1 tsp. caster sugar
- 1 tsp. salt
- 1 tbsp. dried active baking yeast
- 2 tbsp. extra-virgin olive oil
- 1 egg
- 3 tbsp. extra-virgin olive oil
- 1 tsp. rock salt
- 1 tbsp. freshly chopped rosemary leaves
Combine 125g flour, sugar, salt and yeast in a bowl. In the microwave, mix together 2 tbsp. oil and the water and heat until warm. Add the water mixture and the egg to the flour mixture and combine using an electric mixer with dough hooks until moistened, beat for two more minutes then gradually add another 200g of flour whilst beating. Beat the mixture until the dough comes away from the sides of the bowl.
Turn the dough out onto your work-surface and knead the rest of the flour. Cover the dough, let it sit for 5 minutes then place onto a greased baking tray. Pull out or roll out into a rough circle, cover with cling and a cloth and leave to sit for another 30 minutes.
Uncover the dough and poke with the end of a wooden handle or your finger, not all the way through, but enough to leave a dip in the bread. Drizzle with the oil and poke the rosemary leaves into the dips. Sprinkle with rock salt. Bake in a 200C oven for 15-25 minutes until lightly golden brown and cooked through.