Focaccia de romero y ajo

Ingredientes

• 500 g Strong white bread flour
• 7 g Sachet fast action yeast
• 1 tsp Salt
• 2 tbsp Olive oil
• 325 ml Lukewarm water
• 1 tbsp Fresh rosemary (Finely chopped)
• 1 tsp Coarse sea salt
• 1 Large garlic bulb
• 30 g Butter

Preparación

1. 1

   Pre-heat your oven to 180C Fan/400F/Gas Mark 6

2. 2

   Slice the top off the garlic bulb, drizzle with olive oil and sprinkle with salt, then wrap in foil and place in the oven on a baking tray for 1 hour

3. 3

   In a large bowl, add the bread flour, yeast and salt. Make sure to add the salt and yeast on opposite sides of the bowl, then stir together

4. 4

   Add the water and olive oil to the flour mixture and bring it together into a dough

5. 5

   Knead by hand, or use an electric food mixer with the dough hook attachment, for 10 minutes

6. 6

   Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour

7. 7

   Knock the air out of the risen dough, then press it out using your fingers onto a lipped baking tray. I used a Wilton Non-Stick Cookie Pan which is 33.7 x 23.5 cm (13.25 x 9.25 inches)

8. 8

   Remove the roasted garlic cloves from the skin and mash them up with the butter, salt and rosemary

9. 9

   Spread the butter mixture over the dough and leave to rise for 30 minutes

10. 10

    Pre-heat your oven to 200C Fan/425F/Gas Mark 7

11. 11

    Bake for 20-25 minutes until golden

12. 12

    Allow to cool, slice and serve, or serve warm. Store any leftovers in an airtight container for up to 2 days. It also freezes well