A baking tray, a cling film, a rolling pin, a bread mixer.

1. 510g.strong white bread flour, (500g for the foccacia and 10g for dusting)
2. 2 tsp. of sea salt
3. action yeast
4. 70ml. extra virgin Olive Oil
5. 250ml. warm water
6. A handful of fresh rosemary
7. Oil or butter spray

The Foccacia:
1. Preheat the oven to 200C and dust your baking tray with strong white bread flour.
2. Put the flour into a large bowl or bread mixer, make a well in the middle and add the water and oil. Next, add the salt and add the yeast (the yeast should be right opposite the salt or the salt will kill the yeast)

3. Knead the dough by hand for about 10 minutes or for 5 if using an electric mixer fitted with a dough hook. Poke the dough with a well floured finger and if the indent disappears the dough is ready, if it stays then continue to knead for a couple of minutes longer.


4. Shape the dough into an oval shape.Then place it in a well floured baking tray. Cover the dough loosely with an oiled/buttered cling film, making sure it is airtight. (You can use an oil or butter spray to oil or butter your cling film, this will then prevent the cling film from sticking to the dough.)

5. You can now leave the dough to rise for 45 minutes or until it has doubled in size.

6. After 45 minutes, roll the dough in a well floured work surface into an oval shape, the length and width can be however you want it to be, you can even shape it as squares or small round balls, or in this case I did an oval shape one.


7. Once you have rolled the dough, poke some holes all over the dough, you can use the back of a wooden spoon to do this, or use a well floured finger. Insert some rosemary into the holes, sprinkle some more salt all over the top and bake in the oven for 25-30 minutes. It should rise a bit and have a lovely pale brown colouring all over it.



8. Once baked, place in a baking tray to cool for 3-4 minutes, drizzle with some more olive oil, sprinkle some salt and pepper and serve.



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