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Garlic focaccia

Garlic focaccia

Name: Garlic focaccia
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 250g strong plain white flour, plus extra for dusting; 1 tsp salt; 7g sachet fast-action dried yeast; Olive oil; 2 garlic cloves, thinly sliced; 2 tsp Maldon sea salt

Easy
June 2005

Easy
June 2005

Serves 4
Takes 20 min to make, 15 min to bake, plus proving

Garlic focaccia is a versatile all-purpose flat bread that is always welcome at picnics and with delicious Italian meals. This easy recipe means little effort is needed to wow and delight. With such a strong flavour, this offering should at least scare off vampires.

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Ingredients

250g strong plain white flour, plus extra for dusting
1 tsp salt
7g sachet fast-action dried yeast
Olive oil
2 garlic cloves, thinly sliced
2 tsp Maldon sea salt

250g strong plain white flour, plus extra for dusting
1 tsp salt
7g sachet fast-action dried yeast
Olive oil
2 garlic cloves, thinly sliced
2 tsp Maldon sea salt

Method

Put the flour into a bowl with the salt, yeast and 1 tablespoon olive oil. Add 150ml warm water, stir with a wooden spoon, then use your hands to mix it all into a ball.
Sprinkle flour over a clean work surface and tip out the dough. Work the dough for 10 minutes to stretch and make smooth.
Pour 1 tablespoon olive oil onto the work surface. Sit the dough on top and roll out to a round about 30cm across with a rolling pin. Grease a pizza tray or large baking tray and line with baking paper and put the dough on it.
Scatter the garlic over the dough, then sprinkle with the salt. Cover with greased cling film and leave to rise in a warm place for 30 minutes to 1 hour. It will become puffy.
Preheat the oven to 220°C/fan200°C/gas 7. Discard the cling film and press your finger into the dough about 16 times and pour over a little more olive oil. Bake for 15 minutes until golden brown. Cool for 5 minutes, then tear into pieces to serve.

Method

Put the flour into a bowl with the salt, yeast and 1 tablespoon olive oil. Add 150ml warm water, stir with a wooden spoon, then use your hands to mix it all into a ball.
Sprinkle flour over a clean work surface and tip out the dough. Work the dough for 10 minutes to stretch and make smooth.
Pour 1 tablespoon olive oil onto the work surface. Sit the dough on top and roll out to a round about 30cm across with a rolling pin. Grease a pizza tray or large baking tray and line with baking paper and put the dough on it.
Scatter the garlic over the dough, then sprinkle with the salt. Cover with greased cling film and leave to rise in a warm place for 30 minutes to 1 hour. It will become puffy.
Preheat the oven to 220°C/fan200°C/gas 7. Discard the cling film and press your finger into the dough about 16 times and pour over a little more olive oil. Bake for 15 minutes until golden brown. Cool for 5 minutes, then tear into pieces to serve.

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