Garlic Focaccia

OF NONNA ROMANA

INGREDIENTS FOR 4-6 SERVINGS

Olive oil
Sea salt flakes
2 garlic cloves
2-3 sprigs of fresh rosemary
175ml warm water
7g dried yeast
300g bread flour
Handful of whole, pitted black olives

INSTRUCTIONS

Strip the rosemary and chop ¾ of the leaves. Add 6 tablespoons of the olive oil to a small bowl, add the chopped rosemary and crushed garlic cloves and leave to infuse.

Put the flour, yeast and 3 tablespoons of olive oil in a bowl with 1 teaspoon of sea salt flakes. Gradually add 175ml water and mix until you have a sticky dough.

Knead the dough on a lightly oiled work surface for around 8 minutes until it becomes rag-like and starts to come together. Tip into a lightly oiled bowl, cover with a tea towel and leave to prove for 1 hour.

Oil a heavy 20cm x 28cm baking sheet. Briefly knead the dough and place on the baking sheet. Leave to rise for 30 minutes.

Heat the oven to 220C (fan), 200C (gas) or gas mark 7. Use your finger to make dimples in the top of the dough then brush with the rosemary and garlic-infused oil and sprinkle with sea salt flakes and rosemary leaves. Bake for 20 minutes or until golden brown. Allow the bread to cool.

Serve as an antipasti starter with a selection of Italian cured meats such as prosciutto, capicola, mortadella or Nduja.

Garlic Focaccia

Of nonna Romana

Ingredients for 4-6 servings

Olive oil Sea salt flakes 2 garlic cloves 2-3 sprigs of fresh rosemary 175ml warm water 7g dried yeast 300g bread flour Handful of whole, pitted black olives

Instructions

Strip the rosemary and chop ¾ of the leaves. Add 6 tablespoons of the olive oil to a small bowl, add the chopped rosemary and crushed garlic cloves and leave to infuse. Put the flour, yeast and 3 tablespoons of olive oil in a bowl with 1 teaspoon of sea salt flakes. Gradually add 175ml water and mix until you have a sticky dough. Knead the dough on a lightly oiled work surface for around 8 minutes until it becomes rag-like and starts to come together. Tip into a lightly oiled bowl, cover with a tea towel and leave to prove for 1 hour. Oil a heavy 20cm x 28cm baking sheet. Briefly knead the dough and place on the baking sheet. Leave to rise for 30 minutes. Heat the oven to 220C (fan), 200C (gas) or gas mark 7. Use your finger to make dimples in the top of the dough then brush with the rosemary and garlic-infused oil and sprinkle with sea salt flakes and rosemary leaves. Bake for 20 minutes or until golden brown. Allow the bread to cool. Serve as an antipasti starter with a selection of Italian cured meats such as prosciutto, capicola, mortadella or Nduja.

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