Focaccia al rosmarino
Rustic Focaccia

Prep time: 20 mins | Total time: 1 hour 30 mins | Servings: 10

Ingredients

Makes 2 medium oven trays of foccaccia

• 500 g (1 lb) all purpose (plain) flour
• 500 g (1 lb) wholewheat flour
• 20 g (2/3 oz) fresh yeast
• 1 cup olive oil
• salt
• rosemary – 3 large sprigs worth, removed from stalks

Directions

• Crumble the yeast into a large mixing bowl with the flour.
• Add a good pinch of salt and drizzle in half the olive oil. Mix well.
• Add warm water until you achieve a soft but not sticky mixture which you can work with your hands.
• Knead well for 10-15 minutes.
• Leave to rise in a warm place, covered, for an hour or two.
• Brush olive oil onto your oven sheets, roll out the dough to about a 1 cm (half-inch) thickness and leave to rise again for an hour.
• Make dimples in the dough with your fingertips.
• Brush with the remaining oil and sprinkle with salt and the rosemary.
• Bake in a preheated oven at 220°C/425°F for around 10-15 minutes until crusty outside, cooked through but still soft inside.