ARTICHOKE & ROSEMARY FOCACCIA
500g (1lb 2oz) strong white bread flour 1 x 7g sachet dried yeast ½ a bunch of fresh rosemary, leaves picked 1 x 280g jar artichokes, drained and chopped Olive oil Mix the flour, yeast and 1tsp sea salt in a large bowl. Add 350ml (12fl oz) tepid water and stir. Knead on a floured surface for 10 mins. Transfer to a bowl, cover and leave until doubled in size (1 hour). On an oiled baking tray, roll the dough into a 1cm (½in) thick rectangle. Cover half the dough with the artichokes and most of the rosemary; fold the other half over. Cover with clingfilm. Rest for 30 mins. s. Preheat the oven to 220°C/ C/ gas 7. Put a tray of cold water ter in the oven to keep the bread ead moist. Dent the bread with your fingers, drizzle with oil, sprinkle over salt and rosemary. Bake for 20-25 minutes until golden.