Italian Focaccia Recipe

Paul likes to make bread,  this is one of my favourites,  it goes perfect with Italian food.  I like to have it cut in to cubes with an olive oil and balsamic vinegar dip.  It tastes so good.

260ml water
1/2 tsp sugar
1 tsp salt
1 tbsp olive oil + additional for drizzling
375g white flour (or 75g wholemeal / 300g white)
1 1/2 tsp dried yeast
1 tbsp dried rosemary

by hand:
add sugar to water, stir in yeast and leave in warm place for 10 minutes to foam
put flour and salt into bowl, add 1 tbsp olive oil and mix in the
yeast/water mix
knead for 10 minutes by hand (5 minutes using mixer with dough hook)
until it forms a soft, slightly sticky dough
put in bowl with oiled cling film over the top in warm place for 1
hour (or until doubled in size)

by breadmaker:
put in breadmaker in order given by manufacturer (it does make a
difference), make on dough setting

– – –

turn out onto floured surface and form a round by repeatedly pulling
from the edges to the center and turning for a minute using floured
surface to stop it getting too sticky
press into tin and prove for 30 mins with oiled cling film on top
using a finger or thumb, dimple the top all over about 1/2 way into
the dough and drizzle with olive oil and sprinkle with rosemary
bake for 25 mins @ 200c
drizzle with oil again immediately after removing from oven

Just a note on the flour,  choose a good quality fine bread flour, we like to use the Doves Farm brand and this works very well.