Rosemary & Garlic Focaccia

Ingredients

350gms water
2 tsp dried yeast
1 tbls olive oil
500 gms bakers flour “00”
1 tsp salt
2 sprigs fresh rosemary, stalks removed

Method

Place yeast into warm water and set aside until frothy, approx 5 mins.

Place the flour and salt into a bowl and make a well into the centre, pour the oil and yeast mixture into the well and mix with a knife until well combined.

Turn out onto a floured board and knead for 5-10 minutes until smooth.

Transfer the dough into a well oil bowl, cover with cling wrap and a teatowel and allow to rise for approx 1 hour.

Preheat over to 200 degrees.

Knock out the dough and roll out to fit into a baking tray lined with baking paper. Let it sit for 30 minutes.

Poke holes into the dough with your finger and scatter the rosemary leaves and season with rock salt.

Bake for 20-30 minutes until golden brown.

Allow to cool in tray for 5 minutes before transfering to a wire rack.