Focaccia is delicious served warm. Serve on its own, spread with butter or with olive oil and balsamic vinegar for dipping. You will need to allow about 1 hour 30 mins for the bread to rise.
Place 500g (1lb 2oz) flour into a large bowl then add 1 teaspoon sugar and ½tsp salt to one side of the bowl and 7g (¼oz) sachet yeast to the other side. Stir to mix.
Make a well in the centre, add 3 tablespoon oil and 300ml (½pt) 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, usually about 1 hour but may be longer.
Knock back the dough and knead lightly again. Divide the dough into two pieces.
Remove the rosemary leaves from a few stems and chop finely so that you have about 1 tablespoon 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 2 pieces of chopped 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.
Generously drizzlesome olive 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.
Video
Notes
Cook's Tips
The dough should be slightly sticky when it is first mixed. If you are confident try adding a little more water to make a wetter dough which will help create the more uneven air pockets typical of Focaccia.
Oil the work surface to help prevent the dough from sticking, but try to avoid adding extra flour as you may end up with a dense dry loaf.
Unlike some breads you can get away with only lightly kneading focaccia which is why i think it is one of the easiest breads to make.
Allow about 1 hour, although the time will vary according to the room temperature, the warmer it is the quicker the rise will be, so if it is a cold day you may need to wait a little longer.
Once shaped on the trays cover loosely and allow to rise again. I use an old large, clean carrier bag but you could use oiled cling film or a damp tea-towel.
Before baking don't be mean when drizzling with olive oil, it really adds to the flavour.
StoreBest eaten the day it is made but can be refreshed in a warm oven. Freeze for up to 1 month.