Ingredients

1tsp

dry baker's yeast

475g

strong white bread flour

1½tsp

Steenbergs Organic natural sea salt

3tbsp

olive oil

300ml

water

Steenbergs organic rosemary

2tbsp

olive oil

Steenbergs Organic natural sea salt

Focaccia is a traditional bread from Italy, studded with rosemary and drizzled with Italian olive oil and flaked sea salt.

Method

Put the ingredients for the dough into the bread machine and set the dough programme. Preheat oven to 200°C. Grease a 25cm flan tin (or we actually use a metal frying pan) with olive oil.
Once the dough is ready, tip it out of the bread-maker and deflate it by punching it. Roughly shape the dough ball to the size of the baking dish, place it in the baking dish and push it to the edges. Cover loosely with cling film and leave to rise in a warm place for ½ an hour.
Dip your fingers into flour and make dimples into the dough. Scatter with Steenbergs organic rosemary, drizzle with olive oil and grind on some natural sea salt liberally on the top. Cover with cling film and leave to re-rise for 10 minutes.
Bake for 25 minutes in oven or until just firm and golden. Leave to cool on wire rack.