Fokhagymás-rozmaringos focaccia

Serves 6-8
• 1 tablespoon runny honey
• 1 x 7g sachet dried yeast
• 325ml tepid water
• 500g strong white bread flour, plus extra for dusting
• sea salt and freshly ground black pepper
• olive oil
• 2 cloves of garlic
• a few sprigs of fresh rosemary



• Add the honey and yeast to the tepid water and leave for a couple of minutes until it starts bubbling
• Pile the flour and 2 teaspoons sea salt into a large bowl and make a well in the centre
• Pour half of your yeast mixture into the well, and use a fork to gradually bring the flour in from the outside
• Once you get a stodgy, porridgey consistency, add the rest of the mixture and gradually incorporate all the flour to make a smooth dough
• Make the dough into a flat round shape, lightly dust the top, and leave to rest for 10 minutes
• Grease a baking tray (approximately 25cm by 35cm) well with olive oil and dust lightly with flour
• Roll or stretch the dough until it fits into the baking tray
• Peel the garlic clove
• Pick the rosemary leaves
• Pound the garlic and rosemary leaves in a pestle and mortar with a pinch of salt and pepper until all the garlic has broken down
• Add a lug of olive oil to the mixture then spoon it over the dough
• Use your fingers to smear and push the mixture over the bread, pushing your fingers right down to the bottom of the dish to give you little dimples in the dough
• Place the tray somewhere warm and leave for 20 minutes until doubled in size
• Preheat your oven to 220ºC/425ºF/gas 7