-
1
Place the two flours and the salt into a bowl and mix, using your hand like a claw.
-
2
Make a well in the middle and pour in the yeast.
-
3
Add the olive oil and half of the water (add the remaining half of the water a little at a time until you have a soft dough).
-
4
Stick both your hands in and mix the dough.
-
5
Theres no precise measurement for the water, Ive given only a rough guide.
-
6
On a warmer day you might need a splash more.
-
7
Dont worry, as you knead the bread it will all come together.
-
8
When the dough starts to come away from the bowl transfer it to a lightly floured work surface.
-
9
Continue to knead the dough by holding it with one hand and pushing it away with the other.
-
10
When it has stretched away pull it back toward the other hand and repeat the process.
-
11
The dough should not need too much more flour otherwise it will become too tight and dry, it wants to be an elastic smooth dough.
-
12
Place the dough into a bowl and cover with cling film.
-
13
Rest for one hour to double in size.
-
14
Next, place the dough on a lightly floured surface and knead for 2 or 3 minutes more.
-
15
Use a rolling pin to roll the dough into your desired shape - one large focaccia or smaller, individual ones.
-
16
Place the rolled out dough into a baking tray, using your fingers to push holes into the dough.
-
17
Leave somewhere warm to prove for a further 20 minutes.
-
18
Turn the oven on to heat to 200C/gas mark 6.
-
19
When the dough has risen again.
-
20
Season the bread with selected rosemary, sea salt and plenty of olive oil.
-
21
Run your hand under the tap to collect a handful of water and splash it onto the top of the bread to help keep a nice soft focaccia.
-
22
Bake in the oven for 20 minutes or until golden.
-
23
Check by lifting up the bread - its ready if it is golden brown underneath.
