Cucina
Make a well in the middle of the mix and add 2 tbsp of oil and 350-400ml of lukewarm water gradually until the dough is slightly sticky ( you may not need all the water ).
Lightly sprinkle your work surface with flour and knead the dough for 5-10 minutes until the dough is soft and less sticky .
Put the dough into a new bowl , cover it and leave it to prove for 1 hour or until it has doubled in size .
Oil a rectangle tin and put the dough into the tin , stretch it to fill the tin . Cover it again and leave to prove for a further 35-45 minutes .
Preheat the oven to 220C or 200C fan and press your fingers into the dough to make dimples .
Mix together 1 ½ tbsp of olive oil , 1 tbsp of water and the flaky salt and drizzle over the top of the dough .
Push the rosemary into the dough and bake for 20 minutes until golden .
When the focaccia is still hot drizzle 1-2 tbsp of olive oil over and cut it into squares .
Jemma Fowler
Cucina