Rosemary Focaccia Bread

Rosemary Focaccia Bread

500g strong bread flour
2tsp of dried yeast
2tsp salt
1 pint or 500ml of lukewarm water
Olive Oil

In a mixing bowl put the flour, yeast and salt and mix well.
Add in the lukewarm water and mix with a wooden spoon or spatula till a soft dough has formed.
Cover with a damp tea towel and leave in a warm place to double in size.
Once doubled turn out onto a floured surface and knees for a minute or two. Place into a buttered rectangular shape baking tray.
Pour about 2 table spoons of olive oil onto the top of the bread and push with your fingers into the dough to form small dimples.
Sprinkle with a good few pinches of salt flakes and fresh or dried rosemary.
Cover again with a damp tea towel and leave to rise again about 1/2 hour or doubled in size.
Then place in a hot oven around 190 degrees for 20 to 30 minutes or until golden brown and hollow sounding.
Serve with your favourite pasta.