2 ½ tbsp fresh yeast or 1 ½ tbsp dried yeast
250 ml lukewarm water
350-400g 00 bread flour or strong white bread flour
8 tbsp Lemon, Garlic & Rosemary Oil
2tbsp rock salt
Small handful fresh rosemary leaves
Mix the water, yeast, sugar in a jug and set aside to activate
In a large bowl add your flour reserving a little for later, and a pinch of salt. Make a well in the centre and gradually combine your yeast mixture and 3 tbsp of olive oil. When it comes together flour the work surface with the remaining flour and turn your dough mixture out onto the flour and kneed for 10 minutes until the dough is silky. Oil the bowl and place your dough into it to rise covered with a wet tea towel. Leave to rise for 1-2 hours until it has doubled in size.
Knock the dough back by reforming it into a dough ball and kneading it again for 2-5 minutes. Oil a rectangular bread tin about 8 inches x 4inches approx. Place the dough onto the tray and press out so it is level.oil the dough surface with the remaining oil and sprinkle with rock salt and fresh rosemary and then using your 1st two fingers impress holes into the dough all across the surface. Allow to rise again for 20 minutes and then bake for 15-20 minuets @175oc until golden brown. Serve fresh from the oven
FOR THE GLUTEN FREE VERSION………………….
Gluten Free Lemon, Garlic & Rosemary Focaccia
1 x 7g sachet of fast action dried yeast
1 tsp. caster sugar
200ml warm milk (you can use rice milk to make it dairy free)
250g gluten free plain flour (I used Dove’s Farm)
1 tsp. xanthan gum
1 Free range egg, beaten (I used a duck egg as I had some knocking around, but a large hen’s will work just as well)
¼ tsp. bicarbonate of soda & 1ssp salt
5 tbsp. Lemon, Garlic & Rosemary oil, plus extra for drizzling
A few sprigs of fresh Rosemary
Coarse sea salt for sprinkling
Grease a 9-inch square cake tin with oil
Mix the yeast, sugar and a splash of milk together and leave to foam up a bit, while you get on with measuring out the rest of your ingredients. Sift together the flour and xanthan gum, add the egg, oil, salt and the rest of the milk and whisk the lot together. Scrape in the foaming yeast and whisk together until smooth, sticky and fully combined. Fizz up the bicarb with the vinegar and fold into the mixture, before smoothing the dough out into your prepared tin with a palate knife dipped in oil. Cover with a sheet of greased cling film and pop in the airing cupboard, or somewhere warm, for an hour to prove.
Preheat the oven to 190°C (170°C fan)/375°F(350°F fan)/Gas Mark 5
Once the bread has doubled in size, take off the cling film and plunge your fingers in to the dough to make indentations to collect delicious pools of oil. Drizzle over some Lemon, Garlic & Rosemary oil and scatter over the rosemary leaves and sea salt and bake for half an hour or until golden and nicely puffed up. This is nicest served warm and eaten on the day it’s baked.