Rosemary and garlic focaccia
MAKES 2 PREP AND COOK TIME 1 HOUR (+ STANDING TIME) 2 teaspoons (7g sachet) dry yeast ½ teaspoon caster sugar
1 cup (250ml) warm water
3 cups (450g) bread flour or plain flour (see Julie’s tip)
1 teaspoon salt
2 tablespoons extra virgin olive oil 2 tablespoons fresh rosemary sprigs 2 cloves garlic, sliced thinly 2 tablespoons extra virgin olive oil, extra 1 teaspoon sea salt flakes marinated olives and thinly sliced prosciutto, to serve
1 Combine yeast, sugar and the water in a small bowl; cover and stand in a warm place for 10 minutes or until frothy. (A warm place is in front of a heater or on the open door of the oven with the temperature set at about 100°C.) Sift the flour and salt into a large bowl; stir in yeast mixture and oil. Mix to a soft dough. Bring dough together with your hands.
2 Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic, or use a stand mixer with a dough hook attachment. Place dough in a lightly oiled bowl; cover and stand in a warm place for about 45 minutes to 1 hour or until doubled in size.
3 Meanwhile, preheat the oven to 240°C (220°C fan-forced). Line two large oven trays with baking paper.
4 Punch dough down with your fist to expel air; knead dough on a lightly floured surface until smooth. Divide dough in half; place one piece on each tray. Press each piece into a 15cm x 30cm oval.
5 Combine rosemary, garlic and extra oil in a small bowl. Indent dough with your fingers, pushing to the base of the tray. Drizzle or brush focaccias with oil mixture, pressing rosemary and garlic into dough. Stand in a warm place for about 15 minutes or until risen slightly.
6 Sprinkle focaccias with sea salt flakes. Bake for 12 minutes or until browned. Serve with olives and prosciutto, if desired. Suitable to freeze. Not suitable to microwave.