Focaccia

Crunchy Focaccia Bread with Fresh Rosemary and Garlic

If you're craving, hot, crunchy bread - look no further! The dough is quick to make, but for best results, should be left to rest in the fridge overnight (about 12-14 hours).

Ingredients:

• 500g Flour

• 7g Yeast

• 2 tsp Salt

• 1 tbsp Olive Oil

• 1 tbsp Fresh Rosemary

• 400g Warm Water

Directions

In a bowl, mix the yeast with 100g warm water and sugar.

Gradually add the yeast mixture, with another 300g of warm water, to the flour and salt.

Add in the olive oil and mix with a spoon.

Leave in the fridge for 12-14 hours, covered with a damp cloth.

Splash some olive oil in a baking pan (rectangular) and pour in the dough (remove with a fork from bowl).

Leave for another 2-3 hours with cling film.

Splash olive oil on top and make finger indentations. Sprinkle over coarse sea salt and rosemary.

Put in 220c oven for 20-25 mins.