I've been so busy learning about film making this week that I've barely stepped foot in the kitchen at all, but a friend of mine invited me to a BBQ yesterday evening so I immediately knew I had to bake something delicious to take with me.
There only ended up being four of us at the BBQ but the focaccia bread went down a storm anyway and between the four of us we basically demolished it (although there were a few slices left for my parents, which went some way to appeasing them over the fact that I was baking things for other people and not them for once.)
I used this recipe from the BBC food website but added a little extra garlic because in my opinion you can never have too much garlic!
For the dough
- 500g strong bread flour
- 7g instant yeast
- 1 tsp salt
- oil, for greasing
For the topping
- 2 tbsp extra virgin olive oil, plus extra to drizzle after baking
- 3 rosemary branches, needles only, finely chopped
- 2 (or 4) large garlic cloves, finely chopped
- 1 tsp flaked sea salt
- freshly ground black pepper
- Combine the flour, yeast, and salt with up to 350ml lukewarm water, until you have a soft dough. Knead for 10-15 minutes. Transfer to an oiled bowl, cover with cling film and leave to rise for at least 30 minutes.
- When the dough has risen to about twice its original size, place into a lined and slightly warmed baking tray. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt, and a little pepper.
- Press your fingers into the dough to make dimples and leave to rest for another 30 minutes.
- Preheat the oven to 140C/450F/Gas 8/Fan 120C
- Bake for about 15 minutes, or until evenly golden-brown.
- Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into slices.