Classic Focaccia

Cooking time: 2.5 hrs

Makes: 2 Loaves

Ingredients

- 250g Strong white flour

- 250g Semolina flour

- 10g Rosemary, chopped

- 14g Salt

- 15g Yeast, fresh (or 10g dried)

- 330g Water

Method

- Preheat oven to 220ºc. Put all the dry ingredients in a bowl and the yeast on top. Then crumble the yeast with your fingers like a crumble mix.

- Now add the water and mix, preferably with a wooden spoon, until everything is combined together. Place in a bowl, and rest for 10 minutes.

- After 10 mins, knead the dough on the worktop for 2 minutes until the dough turns smooth. Then place back in a bowl and rest for a further 10 minutes. Repeat this process one more time.

- Divide the dough into two pieces of 430g each and shape into flat rounds using a rolling pin. Cover the surface of the bread with olive oil then press your fingers into it all over.

- Leave in a warm room to prove for approx. 25-40 minutes (depending on the warmth & moisture in the room).

- Sprinkle with a little more oil and sea salt, then re-press before baking in the oven at 220ºc for 15-16 minutes. Enjoy!

CHEF’S TIP: If you want to add “wet ingredients” like sun dried tomatoes or olive paste, then add it on the final knead.