Rosemary and olive oil focaccia

500 g

Unbleached White flour


15 g

fresh yeast


350 ml

warm water


1 tbsp

runny honey


1 tsp

salt


4 tbsp

olive oil


coarse sea salt and rosemary


Method

Oil a large flat baking tray with flour and dust with flour.

Put the flour into a bowl and make a well. Dissolve the yeast in a little of warm water with the honey. Pour the yeast mixture into the well and stir in a little bit of flour from the side. Cover with a tea towel and let it rest for about 15 min until the mixture is frothing.

Add the rest of the ingredients and make a soft, elastic but not sticky dough, adding more water if necessary. Place the dough in a well oiled bowl, cover with a tea towel and let it rest for 45 min or until doubled in size.

Take the risen dough out of the bowl and knead again. Shape the dough into the shape of your baking tray and transfer it on to it. Flatten it out to approx. 30 cm long and 20 cm wide. Cover the dough loosely with oiled clingfilm and leave to rise again for one hour or until well risen.

Meanwhile pre-heat the oven to 200 C

When the dough has risen press holes with your floured fingers in regular intervals into the base. Cut 3 cm sprigs of the rosemary and push them into the holes. Sprinkle with the sea salt and bake for about 20 to 30 minutes or until the bread is well risen and pale golden brown.

Remove from the oven, leave to cool on a rack and drizzle with a little more olive oil before serving.

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