Ingredients

The following ingredients have 4 Servings
  • 1/2 tsp fast-action dried yeast
  • 300 grams strong white bread flour ((I use Dove's Farm))
  • 1 tbsp olive oil ((I used Pomora - Antonio's FAM))
  • 1 tsp smoked sea salt ((I used Maldon))
  • 170 ml water
  • 1 bulb garlic ((I used Turriefield))
  • 3 sprigs fresh rosemary (leaves only)
  • 1 tsp smoked sea salt ((I used Maldon))
  • 2 tbsp olive oil ((I used Pomora - Antonio's FAM))
  • olive oil ((I used Pomora - Antonio's FAM))
  • balsamic vinegar ((I used Giuseppe Giusti of Modena))

Instruction

  • Place the ingredients for the focaccia dough in your bread machine in the manufacturer's recommended order. Hit the pizza dough setting (45 minutes) or the dough setting.
  • Alternatively, combine the yeast, flour, olive oil and smoked sea salt in a bowl. Make a well in the centre and pour in the lukewarm water. Combine thoroughly and knead for 10 minutes until smooth. Place in a lightly greased bowl, cover with clingfilm and leave to double in size, about 1 hour.
  • Meanwhile, prepare the topping. Separate your cloves of garlic, but leave the papering covering on. Lightly crush them with the back of a knife and place in a bowl along with the rosemary leaves, sea salt and olive oil. Using your fingers, crush all the ingredients together. Set aside.
  • When the dough is ready, knock all the air out of it, knead briefly and roll out to a size of 12" x 10". I rolled mine out on a Kitzini silicone baking mat which was easily transferred from counter top to baking sheet. Using your fingers, poke holes all over the top of the dough.
  • Using your fingers, spread the topping onto the focaccia dough, making sure the oil covers all the bread. Leave, loosely covered in cling film, to rise for a half an hour.
  • Bake in a preheated 190 C oven for 25 - 30 minutes, until golden brown.
  • To prepare the dip, pour a little olive oil in a shallow dish and drizzle some balsamic vinegar on top. Enjoy!