Basic Foccacia

Ingredients

·       650 g strong bread flour

·       300 g Self Raise

·       500 g tepid water

·       14g (2)sachet of dried yeast

·       vegetable oil , for greasing

·       extra virgin olive oil

·       olive oil

·       1 small handful of rosemary sprigs , to finish

·        

Method

·       Combine the flour, water, yeast and 15g salt in a mixing bowl and knead gently until smooth. This should take approximately 5 to 10 minutes.

·       Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size.

·       While the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil.

·       Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough

·       Drizzle some extra virgin olive oil over the surface of the dough using your fingertips; 'dimple' the dough

·       Cover with the tea towel and leave to rest in a warm place for a further 20 to 40 minutes, or until the dough has doubled in size.

·       200c for 40min approx