Italian Bread and Biscuits Recipes - Rosemary Focaccia Bread (Focaccia al Rosmarino) Recipe

Ingredients

• 750 g/1 1/2 lb/6 cups strong white (bread) flour

• 10 ml/2 tsp salt

• 15 g/1 tbsp easy-blend dried yeast

• 45 ml/3 tbsp olive oil, plus extra for brushing

• 15 ml/1 tbsp finely chopped fresh rosemary

• 450 ml/2 cups hand-hot water

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Method:

1. Sift the flour and salt into a large bowl and add the yeast, oil and rosemary. Mix to a soft dough with the water.

2. Turn out the dough on to a floured board. Knead for 10 minutes and return to the bowl.

3. Cover with Clingfilm (plastic wrap) and leave to rise in a warm place for 2 hours.

4. Knead the dough again for 3-4 minutes and form into four round loaves. Place on an oiled baking sheet. Allow to stand for 10 minutes.

5. Brush the surface of each loaf with oil, sprinkle with extra salt if desired and leave for a further 10 minutes.

6. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 12-15 minutes or until brown and the bases sound hollow when tapped.