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Anju's sea salt and rosemary focaccia

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.