Rosemary and Garlic Foccacia Bread

Rosemary and Garlic Foccacia Bread

Ingredients

• 1/2kg Semolina Flour
• 1/2kg Plain Flour
• 30g salt
• 30g sugar
• 30g yeast
• Rosemary
• 5 cloves garlic
• Olive oil

Note: I normally do a half mixture.

Method

• Combine sugar and yeast in a bowl with a little tepid water. Stir.
• Combine flour and salt on the table and make a well in the centre.
• Pour yeast mixture into well and mix.
• Keep adding water and kneading until the bread is a good, elasticy sort of consistency.
• Cover with a bowl and leave for 30 minutes. The dough should double in size.
• Roll out the dough and place it in a floured oven tray.
• Bash and roll rosemary and garlic with a rolling pin and place in a bowl. Pour on oil and mix.
• Pick up handfuls of the rosemary and garlic mixture and squeeze the oil onto the bread.
• Using your fingers, push down into the bread (right to the bottom) to make lots of little wells to soak up the oil.
• Leave the bread for 30 minutes to double in size.
• Put very gently in the oven and cook for 15 minutes at 220oC.

Source

Jamie Oliver