Easy garlic and rosemary focaccia

1. 1

   Dissolve the yeast in the warm water. Place the flour and salt in a bowl, add the yeast mixture and mix to form a soft dough. Lightly flour the work surface and knead well for 5 minutes until smooth and elastic. Cover with a tea towel and rest in a warm place for 20 minutes.

2. 2

   Roll out the dough on a lightly floured work surface into a rectangular shape roughly the same as a 38x28cm/15x11in baking tray. Sprinkle the tray with semolina or breadcrumbs.

3. 3

   Place the dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over. Leave for 5 minutes, then poke the dough all over with your fingers to make indentations. Sprinkle the garlic, rosemary, salt and a little black pepper over the top. Cover with a cloth and leave to rest in a warm place for 45 minutes, or until doubled in size.

4. 4

   Preheat the oven to 240C/220C Fan/Gas 9.

5. 5

   Bake for about 15 minutes until evenly golden-brown. Check the focaccia occasionally as domestic ovens often colour one side more, so turn the baking tray round accordingly.

6. 6

   Remove and immediately drizzle a little extra virgin olive oil all over. Leave to cool, then cut into squares.

1 serving ≈ 117 g

Nutrition values are estimates. - means data is unavailable.