This focaccia is a fun and impressive alternative to garlic bread to serve with your favourite pasta dishes. (serves 6)
-100g of active sourdough starter. (If your starter floats in water, it is active enough to use)
-400ml of tepid water
-500g strong white bread flour
-15g dried rosemary
-15g sea salt
-3tbsp olive oil
*Optional 5g dried yeast (less authentic, but there is no harm in a little extra help)
-2 cloves of garlic - crushed
-5-10g fresh rosemary leaves
-5g on sea salt
-3tbsp olive oil
1. Add starter and water into a bowl. Stir until you have a cloudy liquid with no lumps.
2. Gradually stir in the strong white bread flour with a wooden spoon until the dough has ‘loosely’ come together.
3. Add the dried rosemary and sea salt and stir.
4. Add olive oil (and yeast if using). Stir until combined. Don’t worry if some oil stays on the surface.
5. Cover the dough and leave at room temperature for 1 hour.
6. Uncover your dough. Grab the dough from one side and stretch it over itself. Do this a few times - it should be very elastic. Flip the dough over then cover and leave for 30 mins.
7. Repeat step 6 two more times then cover and leave to prove in a warm place for 3-4 hours.
8. When the dough has almost doubled in size, tip out into a deep tray (roughly 25cm x 15cm). Gently stretch the dough to the corners of the tray. This may take a little bit of time as the dough springs back. Be patient- it will get there.
9. Cover the tray and prove for 4-6 hours in a warm place or up to 18 hours in the fridge.
10. For the topping add 3tbsp of olive oil, crushed garlic and fresh rosemary to pan.
11. Heat on a very low temperature for 15-20 minutes. When the oil infused and the garlic is softened, set aside to cool.
12. Preheat the oven to 200•C
13. Uncover your dough- it should be very bubbly! Wet your hands and push your finger tips gently into the dough to create some dimples. Poor the cooled oil over the dough so that it collects on the dimples. Scatter sea salt over the dough.
14. Bake your focaccia for 25-30 minutes or until golden brown. (The bottom will be springy and spongy)
15. Leave to cool for at least half an hour before cutting in and enjoying.