This is one of our favourite types of bread to make. Easy to make and extremely delicious. Your family is going to love this. Perfect for dipping into balsamic vinegar and extra virgin olive oil and for mopping up our Italian sauce.
7 tablespoon of Extra Virgin Olive Oil
10g Caster Sugar
7g Fast action dried Yeast
300ml Warm water
500g ’00’ Flour or strong white flour
10g Fine salt
2 tablespoon fresh chopped Rosemary
5g Rock salt for topping
In a large mixing bowl combine olive oil, sugar, yeast, salt and water. Using a sturdy wooden spoon, mix together adding the flour and salt until it’s thickened.
Turn the dough out onto a floured work surface and knead adding more flour if needed for around 10 minutes. It should be smooth and springy to touch.
Lightly oil a large bowl and shape the dough into a ball and coat with olive oil. Cover with a damp towel and leave to stand for around 1 1/2 hours so it’s doubled in size. Lightly oil a 13×9 inch baking sheet in a pan and stretch the dough out using your hands to fit the dimensions of the baking sheet and pan. Cover and leave to stand again for another 30 minutes.
Pre heat oven to 220′ degrees, now using your fingers or ladies if you’ve just had a manicure and don’t want to ruin ruin your nails, use the handle of a wooden spoon to poke in the indentations to make those beautiful delicious dimples in the top of the dough. Brush the top with extra virgin olive oil and sprinkle with sea salt and chopped rosemary across the whole surface of the dough.
Put in the oven for around 20 minutes until golden brown. When done, cut into squares and enjoy this beautiful focaccia with family the way it’s suppose to be.