ROSEMARY FOCACCIA

This recipe makes 2 loaves and these freeze well. Ingredients......675gm of white bread flour, 1 tbs of instant dried yeast, 1 tsp of salt, 3 tbs of fresh rosemary,sea salt for sprinkling,5 tbs of olive oil. Preheat your oven to 200deg C. Lightly grease and line 2 oven trays/ sheets with baking paper. Mix the flour, yeast and salt in a large bowl. Stir in 3 tbs of oil and 450ml of lukewarm warm. Mix with a butter knife and then use your hands to knead to a soft dough, (you can add a little more water if the dough feels dry.) continue to knead the dough, until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a dry tea towel for about an hour or until doubled in size. Turn the dough out onto a lightly floured surface and cut in half. Shape each half in into 25cm/ 10" rounds. Transfer the rounds to the prepared baking trays/ sheets, cover with the tea towel and leave for about 20 minutes until risen. Finally, press your fingers into the dough, about 3cm apart. Sprinkle with rosemary and sea salt, sprinkle with water , to keep the crust moist. Bake in the preheated oven for 25 minutes or until light golden. Remove from the oven and drizzle with the remaining oil. Transfer to a wire rack to cool.