- 500g/1lb 2oz strong flour
- 7g instant yeast
- 1 tsp salt
- oil, for greasing
- 2 tbsp extra virgin olive oil, plus extra to drizzle after baking
- 3 rosemary branches, needles only, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tsp flaked sea salt
- freshly ground black pepper
- For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes. Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
- After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10¾in. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
- Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
- Preheat the oven to 240C/450F/Gas 8.
- Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
- Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.