My Rosemary & Maldon Focaccia

What meal is complete without bread and good company? I love the fact that the word 'company' is derived from the Latin 'cum panis' meaning 'with bread'.  So there you have it......

I am pretty proud of this focaccia recipe as it is an amalgam of many recipes from many chefs and I think the best you will taste.

Ingredients:

500g good quality bread flour

10g salt

7g packet of dried yeast

50ml of extra virgin olive oil plus more for drizzling at the end

50ml white wine

265g tepid water

Maldon salt

A sprig of rosemary, stem removed, leaves chopped

Method:

Tip the flour, 10g salt and yeast into a large bowl. Add the white wine, olive oil and water. Mix until all the flour had been incorporated and then tip onto the work surface. Knead for a few minutes until the dough is smooth and elastic, chuck it back in the bowl and cover with cling film. Allow to double in size somewhere warm.

Knock back the dough by kneading again, shape into a rough disk and then transfer to a suitable baking dish. I used a 26cm non-stick frying pan which worked well. Cling again and allow to prove a second time. Heat the oven to 250c. The dough should now have expanded to fill the baking tin or pan. Using three fingers, prod the dough all over to leave lots of dimples in the dough - this will also help to spread the dough evenly in the tin. Sprinkle with more oil, the rosemary and maldon salt. Bake for 25 to 30 mins until golden - turn the oven down a bit if the bread is darkening too quickly.

Drizzle generously with more oil and allow to cool - out of the tin - on a wire rack. I like to eat mine with balsamic reduction and yet more olive oil!