Focaccia
Being generous with your olive oil and choosing a good quality one are key in this recipe.
SERVES
9
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
Ingredients
500g strong white flour
7g dried yeast
3 tsp flaky sea salt
350ml warm water
6 tbsp olive oil
2 shallots, peeled and thinly sliced
Handful of fresh rosemary
Method
Stir the yeast into half of the flour and crush two teaspoons of the salt into the other half of the flour.
Combine both batches of flour and make a well in the centre.
Add the warm water and two tablespoons of the oil into the well and mix it together until a sticky dough is formed.
Scoop the dough onto a lightly floured surface. Knead the dough for about 10 minutes until it forms a smooth ball.
Lightly oil a clean bowl and place the dough into it.
Sit it in a warm place with a damp tea towel draped over it.
Allow the dough to double in size; it will take about an hour.
Lightly oil a 10 x 14-inch tray with sides.
Tip the dough onto a lightly floured surface and gently pull and press it into shape so it fits the tin.
Place the dough into the tin and cover it with a warm damp tea towel for 35 minutes.
Sauté the shallots in olive oi with a pinch of salt for 20 minutes until they are soft and translucent.
At the end of cooking, stir through the sprigs of rosemary, coating them in oil, set aside to cool.
Preheat your oven to 200 ÂşC/gas mark 6.
Remove the tea towel from the dough and dimple it with your fingertips.
Spread the shallots and rosemary over the dimpled focaccia.
Drizzle the remaining olive oil over the dough.
Sprinkle on the remaining sea salt.
Bake for 20 minutes until golden on top.
Drizzle with some more olive oil and allow to cool in the tin for five minutes then transfer onto a wire rack to cool completely before slicing.
