Focaccia is a staple for our homemade bread which we serve in the restaurant.
500g strong white bread flour
5g powdered dried yeast
10g fine salt
325 ml warm water
1tbsp olive oil
A drizzle of good olive oil
A sprinkle of Cornish sea salt
A few sprigs of rosemary – leaves stripped
Extra additions can be sun-dried tomatoes and goats cheese or caramelised onion teamed with Ye Olde smokey cheese.
Knead by hand: mix the flour, yeast, salt and water in a bowl to form a sticky dough. Add the oil, mix, then turn the dough out on to a work surface. Knead until smooth and silky, for approximately 10 minutes.
Shape the dough into a round and coat with a little extra oil. Leave to rise in a clean bowl, covered with a plastic bag. When it has doubled in size, tip it on to the work surface and press into a rough rectangle. Place in a lightly oiled shallow baking tray, measuring about 26 x 36cm. Press the dough in with your fingers, right into the corners. Now leave to rise, covered, for about half an hour.
Preheat your oven to 250°C/Gas Mark 10. When the bread looks puffed up and airy, use your fingertips to poke deep holes across the whole surface, almost to the bottom. Drizzle the top generously with olive oil and sprinkle with salt and rosemary. Bake for about 10 minutes, then turn the oven down to about 200°C/Gas Mark 6 and bake for a further 10 minutes.