Delicious, crusty focaccia bread with a hint of Henry Langdon Rosemary Salt
Makes: 1 large focaccia
Cooks in: 15 minutes preparation time, 1.5 hours resting time
2 cups water, warm not hot
2 tsp dried instant yeast
2 tsp sugar
¼ cup A L'Olivier Extra Virgin Olive Oil, plus extra for greasing
550g bakers flour, plus ½ cup extra for kneading
1 tsp salt
1 1/2 tbsp Henry Langdon Rosemary Salt Rub, to top
Whisk the warm water and sugar in a mixing bowl, then stir in the yeast and leave aside for approximately 5 minutes until foam forms.
In a large bowl, combine flour, A L'Olivier Extra Virgin Olive Oil, salt, and prepared water and yeast and mix well. Turn out onto a well-floured surface and knead dough for 5-10 minutes until smooth, adding extra flour if dough feels too sticky.
Transfer dough into a very well-oiled bowl. Cover with glad wrap or a lightly dampened tea towel and leave to prove in a warm place until doubled in size. This should take approximately 1 hour.
Prepare a large baking tin and generously grease with oil.
Once dough has risen, punch down to release the air, before transferring into a prepared baking tin and forming into desired shape. Leave to prove in a warm place for another 30 minutes.
Preheat oven to 200°C.
Sprinkle the Henry Langdon Rosemary Salt Rub over the top, and drizzle with extra olive oil. Use your fingers to push the salt well into the dough.
Bake for 20-30 minutes, or until golden brown.
Allow to cool on tray for 5 minutes, then transfer to wire rack.
Tip: If your yeast does not foam when combined with warm water, your water may be too hot, or your yeast may be dead. Discard this mixture and repeat