My Foccacia

Method

• Mix the flour, salt, oil and ¾ of the water, until you have a thick, soft dough.
• Gradually add the rest of the water until the dough is soft and very elastic.
• I always add any liquid this way to a dough as absorption rates of flours vary greatly.
• Knead in the machine for 2 minutes.
• Remove from the machine and knead vigorously by hand for a further 3-4 minutes. This is very important.
• Place back into the bowl cover with cling film and leave to double in size.
• Once doubled, remove from the bowl.
• Flatten the dough slightly, then roll out to roughly 30cm x 3 cm.
• Add to the dough to a lightly oiled baking tin and push into the corners.
• Then using your index finger make dimples in the bread, push right through until you fell the bottom of the tray.
• Cover with cling film again and leave again until the dough is touching the film.
• Pre-heat the oven to 220 gas 7.
• Carefully remove the film from the risen dough; again, prod the dough back with your index finger. Then fill each hole with small sprig of fresh rosemary and a garlic clove.
• Mix the oil and water together and wash over the whole loaf carefully. The holes will fill with the mixture.
• Sprinkle liberally with sea salt and bake in the oven for about 20 minutes or until well risen and golden.
• Remove from the oven and take the loaf out straight away or it will sweat, leave to cool. In Italy a lot of bakers lay the cooked breads onto bamboo mats to cool.