PARSLEY AND GARLIC FOCACCIA
Ingredients
450g strong bread flour
7.5ml salt
10ml/7g/1 packet fast acting yeast
300ml water
45ml olive oil
1 clove garlic
Flat leaved parsely
Rosemary
Oven: 220C/7 3D Hot Air 20mins.
Source: Nigel Slater
Method
Activate yeast if required with half water.
Mix four and salt in a bowl, add activated yeast and enough water to make a sticky dough.
The dough is too sticky for a food mixer with dough hook.
Knead the dough by hand with some extra flour until smooth, approx 5 mins.
Leave to rise 1 hour covered with cling flim.
Chop garlic and herbs, mix with 30ml olive oil, leave to allow flavours to develop.
Take a 28/30 cm round tin and oil with remaining olive oil.
Remove risen dough from bowl, knock back and push into tin.
Leave to rise 30 mins.
Before baking, with a floured finger push several holes into the surface.
Then spread the oil,garlic and herb mix over the surface.
Bake 20-30 mins depending on oven.