Biological Sciences student, Anju, shares her sea salt and rosemary focaccia recipe
Ingredients
For the bread
- 500g strong white bread flour
- 1 tsp salt
- 2 sachets of dried easy blend yeast
- 2 tbsp olive oil
- 400ml cold water
Toppings
- Olive oil, for drizzling
- Fine sea salt or flakes if you prefer
- Rosemary sprigs / olives / pepper slices etc.
Method
1) Mix all the bread ingredients together and you'll get a wet dough which is a nightmare to work with! Knead it as best you can, adding a bit of flour if it's too sticky and place in a clean bowl to rise until doubled in size.
2) Spread dough out onto a lined baking tray and prove under plastic for 45mins-hour.
3) Use your fingers to add those trademark focaccia dents, then drizzle with olive oil.
4) Top with whatever you like!
5) Bake at 200° for around 20 mins.