rock salt & rosemary focaccia

This is such an easy, popular bread to make and makes a generous

slab that everyone can share. Just as every French baker has his
own way of making a baguette, I’m sure every Italian baker lends his
own individual style to focaccia. I’m not pretending that this is an
authentic Italian recipe – just my way of making a fantastic Italian
style of bread.
Quantity: 1 large slab
Preparation: 20 minutes
Resting: 2¼ hours
Proving: 45 minutes
Baking: 25–30 minutes
1 Batch Olive dough rested for 1 hour 4 tablespoons Olive oil plus
a little extra
A few sprigs of Fresh rosemary
Good-quality rock salt
To make
• With the help of the rounded end of your scraper, turn the
dough out onto an oiled tray. Drizzle the oil over the dough,
then, using your fingers, push and prod the dough so that it
spreads from the centre towards the edges of the tray – but
try not to stretch or pull it. Cover with a tea towel and leave
to rest somewhere warm and draught-free for 45 minutes.
• Prod the dough again, dimpling it with your fingertips, and
rest for a further 30 minutes.
• Take the leaves off the sprigs of rosemary and push them
evenly into the dough. Sprinkle on the rock salt and
immediately put into the preheated oven. Turn down the
heat to 220°C and bake it for 25–30 minutes, until it is light
golden brown. Remove from the oven and slide onto a wire
rack to cool. Brush with a little more olive oil while it’s still
hot.
Variation: Pesto, Olive & Pepperdew
Pepperdew are little sweet yet piquant, and quite mild, peppers that
come in a jar – you should be able to find them in most
supermarkets. If you prefer something hotter, use red chillies. Follow
the recipe, but instead of topping with rock salt and rosemary, halve
20 cherry tomatoes, drain a jar of Pepperdew, and tear the peppers
into pieces with your fingers. Remove the stones from a handful of
Kalamata olives. Spread 4 tablespoons fresh pesto onto the rested
dough and work it evenly into the dough with your fingertips.
Sprinkle the peppers on top, then the tomatoes and finally the
olives. Push all of these ingredients gently into the dough. Leave to
prove for 45 minutes and bake and finish with oil as above.