For the focaccia
- 15g fresh yeast or 1½ tsp dried yeast and a pinch of sugar
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- 225g strong white flour
- 100ml hand-hot water
- Extra flour for rolling out
FOr the topping
- 3-4 tbsp extra virgin olive oil
- 1 clove garlic, crushed
- 1/2 tsp sea salt flakes
- A few sprigs rosemary
- 10g olives, sliced or halved (optional)
- Cream the fresh yeast with 3 tbsp hand-hot water. (If using dried yeast, sprinkle it on to 3 tbsp of hand-hot water with the sugar and leave in a warm place for 15 minutes until frothy). Sift the flour on to a clean working surface. Gently mix in 1 tsp salt, then form into a mound with a hollow in the centre.
- Pour the yeast mixture into the hollow and carefully fold the flour over it, then add 3 tbsp olive oil. Add about 100ml hand-hot water to make a stiff but pliable dough. Knead for 10-15 minutes.
- Place the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size.
- Preheat the oven to 220°C/gas mark 7.
- On a lightly floured surface, roll out the dough to a round about ½cm thick.
- Brush a baking tray with some of the olive oil and place the dough on it. Put the garlic in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt, sprigs of fresh rosemary and olives (if using).
- Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5, and bake for a further 20 minutes. Focaccia is best served hot.
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