Herb    Focaccia  

Ingredients:

Flour

Salt

Water

Rosemary

Olive oil

Truffle oil

Yeast

1

              Weigh out your flour and put it into a mixing bowl. Add the yeast and mix thoroughly, before adding the salt.

2

             Make a well in the centre of the flour mixture and add two tablespoons of the truffle oil to it, before slowly adding the water whilst stirring.

3

             When the dough comes together into one lump turn it out onto a floured surface.

4

             Knead the dough for 5-10 minutes until it is soft, smooth and not sticky. Place the dough into a separate, clean bowl and cover it with a tea towel before leaving it to rise in a warm place.

5

              After around 30 minutes it should have doubled in size. Meanwhile, get a deep baking tray and smother it with olive oil.

6

              Now take it out of the bowl (it might stick to the edges but that's fine, just scoop it all out) and put it into the well-oiled baking tray.

7

              Using your hands, press the dough into a flat shape right into the sides and corners of the tray. It will attempt to spring back, so be firm and eventually, it will listen.

8

               Now pour over more truffle oil and smooth over the entire surface. Scatter over sprigs of rosemary and more salt.

9

               Cover with a tea towel again and leave to prove for a further 20 minutes. Meanwhile, preheat the oven to 210 C / 410 F.

10

              Bake the focaccia in the oven for 20 minutes until the top is golden brown with a slight crunch and the centre is fluffy and moist.

11

              Take it out of the oven and drizzle over more olive or truffle oil and sprinkle over more salt, before slicing it up and serving still warm from the oven.

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