B-well Rosemary and Garlic Focaccia
(13 May 2019)

B-well Rosemary and Garlic Focaccia

B-well Rosemary and Garlic Focaccia 
 
Recipe by Josh Wiid
 
550g White Bread Flour, strong
2tsp Salt
15g Instant Yeast 
3tbsp B-well Pure Canola Oil
440ml Water, cool
Olive Oil for drizzling
Flaked Salt
Rosemary and Garlic
 
Place flour, salt, yeast and oil in a bowl. Mix together, then add 2/3 of the water. Mix by hand or with a wooden spoon to form a dough, gently kneading and consistently adding the remaining water. 
Stretch the dough in the bowl by hand, folding the flaps towards the centre of the bowl. Continue to stretch for 5 minutes.
Tip the dough onto an oiled surface and continue kneading for a further 5 minutes. DO NOT be tempted to add more flour, this is a wet and slack dough intentionally. Place the dough in an oiled bowl, cover with plastic and leave to rise and double in size.
Line 1 large, or 2 smaller deep baking trays with baking paper. Divide the dough in 2 and flatten into each baking tray, pushing into all the corners. Make dimples in the dough and stab in pieces of rosemary and garlic. Leave to rise for another hour. Preheat oven to 220C. 
Drizzle the loaves with olive oil, finish with flaked salt and pepper, and bake for 25-30 minutes until golden brown and crispy. Serve immediately with butter. Delicious with soups, pastas, salads or simply on its own. 


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