Rosemary and Garlic Foccacia Bread

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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