- 2 2⁄3 cups (400g) plain (all-purpose) flour
- 1 teaspoon coarse cooking (kosher) salt
- 1 teaspoon caster (superfine) sugar
- 1 teaspoon (4g) dried yeast
- 1¼ cups (310ml) warm water, approximately
- 2 tablespoons extra virgin olive oil
- 2 tablespoons extra virgin olive oil, extra
- 2 tablespoons fresh rosemary sprigs
- 1 teaspoon sea salt flakes
- 1 bulb garlic (70g), cloves separated, peeled
- 1 cup (250ml) olive oil
- 1Place flour, salt, sugar and yeast in a large bowl of an electric mixer fitted with a dough hook. Mix on medium speed until just combined. Add water and oil; mix until well combined. Beat on medium speed for 15 minutes.
- 2Transfer dough to an oiled large bowl; lightly oil the top of the dough. Cover with plastic wrap. Stand at room temperature for 3 hours or until dough has doubled in size.
- 3Meanwhile, make poached garlic.
- 4Line a 30cm x 40cm (12in x 16in) oven tray with baking paper; brush paper with half the extra oil. Using oiled hands, press and spread dough on tray; don't stretch the dough too much. Rest dough for 10 minutes. Repeat stretching the dough with your fingertips to fit the tray. Stand in a warm place for 1 hour. Poke dimples into the dough with your fingertips; press poached garlic and rosemary into dimples.
- 5Meanwhile, preheat oven to 200°C.
- 6Drizzle dough with remaining extra oil; sprinkle with salt flakes. Bake focaccia for 20 minutes or until golden and it sounds hollow when tapped on the base. Serve warm.
- 7Place garlic in a small saucepan over low heat; pour oil over garlic, making sure garlic is completely covered. Bring to a gentle simmer; cook for 20 minutes or until soft (but not mushy). Using a slotted spoon, remove garlic from oil (reserve oil for another use; see tip). Cut any large cloves in half.
This bread has so many uses. Serve it with soup or instead of sandwich bread. Use to mop up the juices of a curry or casserole, on antipasto platters or served hot from the oven with pre-dinner drinks. You can add extra toppings such as sliced olives, sun-dried tomatoes or red onion to suit your occasion.Keep the leftover oil from the poached garlic to use in stir-fries or for marinating and grilling meat, fish and chicken.For a variation you could omit the poached garlic and use black or green olives.
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