Rosemary Focaccia

I lived in Milan for a year from 2008 to 2009, and one of the most wonderful things about Italy is focaccia, soft, golden and glistening with olive oil, focaccia in Italy comes topped with more toppings that your average pizza, and is essentially a meal in itself.

This recipe makes a glorious focaccia, and whilst it pales in comparison with the actual article, it's the best I have tasted on these shores. I have made a rosemary focaccia here, using fresh rosemary,but you can use any herb you like, thyme would work well also.

Start your dough by sifting and mixing together your dry ingredients. Finely chop your rosemary needles and add them to the dry ingredients, add a tablespoon of dried mixed herbs and some crushed black pepper to taste. Add your wet ingredients and mix with a fork until you have a stiff dough. Turn the dough out onto a floured surface, and knead for ten minutes until you have a smooth dough. Return to the bowl and cover with a tea towel, leave to rise for about an hour, or until doubled in size.

When the dough has risen, knock it back gently, and place it on a greased swiss roll tin, work the dough with your knuckles, stretching it until it covers the whole of the tin, don't worry about it being too uneven. Cover with clingfilm and leave again to rise for 30 minutes. Remove the clingfilm and top the dough with some rosemary leaves, sprinkle with sea salt flakes and add some crushed black pepper, finally drizzle the bread with olive oil and bake in the oven at 200C for about 40 minutes, or until cooked through and no longer doughy. Leave to cool slightly before eating.

ingredients

200g plain flour
1tsp salt
4g dried yeast
2tbsp olive oil
150ml water

3 rosemary branches
1tbsp dried mixed herbs
olive oil
salt & pepper