Rosemary Focaccia

By chelyc13

Ingredients

• 3 tsp. dried yeast
• 2 1/4 cups all purpose flour, plus extra for dusting
• 2 tsp salt
• Leaves from 5-7 rosemary sprigs
• 1/3 cup extra virgin olive oil, plus extra for greasing
• 1/4 tsp freshly ground black pepper
• sea salt flakes
• (15x9in jelly roll pan)

Preparation

Step 1

1. Sprinkle the yeast over 4 tablespoons of warm water. Leave for 5 minutes, stirring once.

2. In a large bowl, mix the flour with the salt and make a well in the center.

3. Add the chopped rosemary, 4 tablespoons oil, yeast, pepper, and 1 cup lukewarm water.

4. Gradually draw in the flour and work it into the other ingredients to form a smooth dough.

5. The dough should be soft and sticky. Do not be tempted to add more flour to dry it out.

6. Sprinkle the dough with flour and knead for 5-7 minutes on a floured works urface.

7. When ready, the dough willb e very smooth and elastic. Place in an oil bowl.

8. Cover with a damp kitchen towl. Leave to rise in a warm place for 1- 1 1/2 hours, until doubled.

9. Put the dough on a floured work surface and knock out the air.

10. Cover with a dry kitchen towel and let it rest for about 5 mintues. Brush the pan with oil.

11. Transfer the dough to the pan. With your hands, flatten the dough to fill the pan evenly.

12. Cover wtih a kitchen towl and leave to rise in a warm place for 35 to 45 minutes, until puffed.

13. Preheat the oven to 400. Scatter the reserved rosemary leaves on top.

14. With your fingertips, poke the dough all over to make deep dimples.

15. Pour spoonfuls of the remaining oil all over the dough and sprinkle with the salt flakes.

16. Bake on the top shelf for 15 to 20 minutes, until browned. Transfer to a wire rack. (Can also omit the black pepper and rosemary and substitute sage leaves)