Italian Rosemary Bread
ready in 1 hr 45 min.
Crumble the yeast into the water.
Mix the flour with the salt in a mixing bowl. Stir in the dissolved yeast with the olive oil and mix to a dough. Cover with a tea towel or cling film and leave in a warm place to rise for about 45 minutes until doubled in size.
Turn out the dough onto a floured surface and knead well until smooth and elastic. Knead in 1 shallot and 1 tbsp rosemary.
Grease 2 baking trays. Roll out 2 pieces of dough, each 16-20 cm|6"-8" in diameter. Place on the baking trays.
Press into the surface with the knuckles to make small depressions in the dough. Prick the dough several times with a fork. Brush with olive oil and sprinkle with some coarse sea salt and the remaining shallots and rosemary. Cover and leave in a warm place to rise for 15 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Bake the focaccia for about 25 minutes until golden and cooked through. Serve warm.