Garlic and Rosemary Focaccia

8 standard portions

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Ingredients

• 80 ml Olive oil (extra virgin)
• 5 Garlic clove (crushed)
• 5 g Fresh rosemary (for the oil)
• 5 g Fresh rosemary (for the bread)
• 400 g Strong white bread flour
• 16 g Fast action yeast
• 4 g Fine sea salt
• 240 ml Water
• 0.5 tsp Sugar
• 50 ml Salt water ((12g salt dissolved in 50ml water))

Method

1. Combine 80 ml Olive oil, 5 Garlic clove, and 5 g Fresh rosemary in a frying pan and heat on a low heat for 5 minutes. Set aside and allow to cool.
2. Put 400 g Strong white bread flour, 4 g Sea salt, 0.5 tsp Sugar, half the infused oil, 16 g Fast action yeast and 240 ml Water in a bowl. Mix until it all comes together in a dough.
3. Transfer the dough to a floured surface and knead for 6 minutes. Form into a ball and transfer to a lightly oiled bowl. Cover and leave somewhere warm for an hour, until it has doubled in size.
4. Line a large baking tray and turn the dough out onto it. Press down to form a circle, 20cm/8in in diameter.
5. Brush with a small amount of the infused oil and make indentations with your fingers. Leave for a further 30 minutes at room temperature.
6. Preheat your oven to 230°C/210°C(fan)/450°F/Gas 8. Brush the dough with 50 ml Salt water and then the remaining infused oil. Add the leaves of 5 g Fresh rosemary and press them lightly into the dough.
7. Put into the oven and cook for 20-25 minutes. Remove from the oven and serve warm.