Garlic & Rosemary Foccacia
Cooking Instructions
- 1
Mix together the topping ingredients keeping the yeast and salt separate before adding the water
- 2
Knead for at least 10 minutes until the dough is extremely smooth and pliable (the mixture will be quite wet at first)
- 3
Leave to prove in an oiled bowl, covered with clingfilm or a tea towel for 45 mins or til doubled in size
- 4
Knock back the dough and stretch into the base of a 12" x 9" oven dish or tray.
- 5
Cover the tray and leave to prove again in a warm place for 30 mins
- 6
Preheat oven to 220C
- 7
Poke small indentations all over the dough with your finger
- 8
Slice garlic
- 9
Thoroughly mix the water and oil until emulsified.
- 10
Generously scatter the topping ingredients over the dough and pour over the water/oil mix
- 11
Bake for 25 minutes.
- 12
Leave to cool for 15 mins before serving. Then cut into pieces and serve drizzled with your best extra virgin olive oil
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