Rosemary Focaccia

Rosemary Focaccia
Recipe by @thehungrychook

Makes one large focaccia

Ingredients:
250g (about 2 1/2 cups) strong bread flour
200g 00 (about 1 cup) soft wheat flour
8g (about 2 1/2 tsp) dried-yeast
20ml (about 1 1/2 tbsp) extra virgin olive oil, plus extra for greasing and brushing
10g (about 2 tsp) sea salt, plus extra for sprinkling
Rosemary, roughly chopped

Directions

Mix together flours and yeast in a large glass or ceramic bowl. Pour in oil and 320g (about 1 1/3 cups) luke-warm water,and mix with your hands until the liquid is incorporated in the flour. Cover and leave to rest for 15
minutes.

Turn the dough out onto a lightly floured work surface. Add salt and knead energetically with the
ball of your hand for about 3 minutes. Don’t worry if the dough feels sticky – it will be a bit wet.

Allow to rest in a lightly oiled bowl for 20 minutes, then repeat the kneading for another 3 minutes.

Return to the bowl, cover and allow to prove for one hour.

Tip the dough onto an oiled small rimmed sheet pan or cake pan and press it into shape. Allow to rise for another hour.

Preheat oven to 400˚F. Dimple the surface of the dough with your fingertips, brush with more oil and sprinkle with sea salt. Bake for 15 minutes until golden and cooked through. Sprinkle with chopped rosemary.