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Easy focaccia

Focaccia is delicious served warm. Serve on its own, spread with butter or with olive oil and balsamic vinegar for dipping. You need to allow about 1 hour 30 mins for the bread to rise.
Course Baking
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 loaves
Author Jacqueline Bellefontaine

Ingredients

  • 500 g white bread flour 1lb 2oz
  • 1 tsp caster sugar
  • ½ tsp salt
  • 7 g sachet easy blend yeast
  • 3 tbsp extra virgin olive oil plus extra for drizzling
  • warm water ½pt
  • 2 pieces sun-dried tomatoes chopped
  • few sprigs fresh rosemary
  • Maldon salt for sprinkling

Instructions

  • Place the flour, sugar and salt into a large bowl then stir in the yeast.
  • Make a well in the centre, add the oil and warm water, and mix to form a smooth dough. Turn out onto a work surface and knead the dough for a few minutes.
  • Return to the bowl, cover loosely and leave in a warm place to rise until double in size.
  • Knock back the dough and knead lightly again. Divide the dough into two pieces.
  • Remove the rosemary leaves from the stem and chop finely so that you have about 1 tbsp of chopped rosemary. Roughly chop a little more or,if preferred, leave whole to sprinkle on the top and set aside.
  • Sprinkle the finely chopped rosemary onto half the dough and knead until evenly distributed through the dough. Knead the sun-dried tomatoes into the other piece of dough.
  • Flatten each piece into a rough oval and place on a lightly oiled baking sheet, flatten again until each piece is about 1cm (½in) thick.
  • Cover loosely and allow to rise again for 30 minutes until puffy.
  • Preheat the oven to 200℃/190℃ fan/gas mark 5. Lightly oil your finger tips and press into the dough to make a dimpled effect. Sprinkle the surface of the rosemary bread with the reserved rosemary, then sprinkle both with sea salt.
  • Drizzle a little oil over the bread and bake for 15 – 20 minutes or until golden and the loaf sounds hollow when tapped on the bottom. Cool slightly on a wire rack. Best served warm.