Garlic and rosemary focaccia recipe.

I've been so busy learning about film making this week that I've barely stepped foot in the kitchen at all, but a friend of mine invited me to a BBQ yesterday evening so I immediately knew I had to bake something delicious to take with me.

There only ended up being four of us at the BBQ but the focaccia bread went down a storm anyway and between the four of us we basically demolished it (although there were a few slices left for my parents, which went some way to appeasing them over the fact that I was baking things for other people and not them for once.)

I used this recipe from the BBC food website but added a little extra garlic because in my opinion you can never have too much garlic!

Ingredients

For the dough

• 500g strong bread flour
• 7g instant yeast
• 1 tsp salt
• oil, for greasing

For the topping

• 2 tbsp extra virgin olive oil, plus extra to drizzle after baking
• 3 rosemary branches, needles only, finely chopped
• 2 (or 4) large garlic cloves, finely chopped
• 1 tsp flaked sea salt
• freshly ground black pepper

Method

1. Combine the flour, yeast, and salt with up to 350ml 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 at least 30 minutes.
2. When the dough has risen to about twice its original size, place into a lined and slightly warmed baking tray. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt, and a little pepper.
3. Press your fingers into the dough to make dimples and leave to rest for another 30 minutes.
4. Preheat the oven to 140C/450F/Gas 8/Fan 120C
5. Bake for about 15 minutes, or until evenly golden-brown.
6. Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into slices.

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