Focaccia Bread

Cooking time: 1.5 hrs

SERVES: 8

Ingredients

- 500g strong white bread flour

- 10g salt

- 7g instant yeast

- 300g warm water

- 60g olive oil, plus extra for drizzling

- Coarse sea salt, for sprinkling

- 10g fresh rosemary, chopped

- 10g fresh thyme, chopped

-10g garlic, micro planed

-100g extra-virgin olive oil

Method

-In a large mixing bowl, combine the flour, salt, and instant yeast. Make a well in the center of the mixture.

-Pour the warm water and  60g of olive oil into the well. Mix the ingredients together until a rough dough forms.

-Transfer the dough onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.

-Lightly oil a clean mixing bowl and place the dough inside. Cover the bowl with a damp cloth and let the dough rise for about 1 hour, or until it has doubled in size.

-mix your toppings together in a bowl and set aside with a brush.

-Preheat your oven to 220°C. Lightly oil a 30x20 cm baking tray.

-Punch down the risen dough and transfer it to the prepared baking tray. Gently roll into balls and Place the dough to fit the tray.

-boil the surface of your dough, then Leave to prove for 40 minutes, Use your  oiled fingers to create dimples on the surface of the dough.

-Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

-Remove the focaccia from the oven then immediately brush with the mixed toppings and let it cool slightly on a wire rack.

-Tear the warm focaccia into pieces for sharing. Enjoy.