Rosemary and salt crystal focaccia loaf

Here’s a simple yet show stopping bread guaranteed to make family and friends think you are a genius in the kitchen.

You will need:

500g strong bread flour

2 sachets of yeast extract (15g)

2 tablespoons  of olive oil, plus extra for lining two baking trays

400ml cold water

2/3 teaspoons Rosemary (two fresh sprigs is better)

2/3 teaspoons sea-salt crystals

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Making the bread:

  1. Place the flour, yeast, olive oil, 300mls of the water and half the salt and rosemary into a bowl. Mix well with a wooden spoon to form a dough.
  2. Then, knead the dough, while it is still in the bowl, for five minutes. Add the water slowly as you knead. Stretch the dough in and out, turn the bowl 90 degrees and repeat the process for a few minutes.   
  3. Oil a work surface and roll/knead the dough around it for about five minutes. Then stretch the dough out over a lined and oiled baking tray. Sprinkle the remaining rosemary and salt over the loaves. Allow to prove for one hour.
  4. Sprinkle with a dash of oil and bake for 20 minutes in a preheated oven at 200oC/Gas7/425F.
  5. Enjoy!  

Top tip: once baked, dip chunks of the hot bread in balsamic vinegar and serve with Italian cheeses and meats.

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