Garlic and Sea Salt Focaccia

Trial and error brought me to this recipe, one that I am particularly pleased with...

As Squirrelface is Italian, when i try an Italian recipe it is more important that i get it right, i generally aim for the Mamma standard. If it is as good (or even very-nearly-almost as good) as Squirrelface's Mamma I consider it a success. This recipe was bestowed with the 'as good as Mamma's' so I was very pleased and have to say it's really quite amazing just out of the oven but best consumed within 24 hours - if it lasts that long.

I decided to make it simple with garlic and sea salt as the main flavours but focaccia is so versatile you can add almost anything savoury to the top and it will yield tasty results. Other favourites are rosemary and caramelised red onion, roasted tomato and thyme or sinful cheese and bacon.

Garlic and Sea Salt Focaccia

500g strong white flour, sifted

350ml tepid water

100g olive oil

7g sachet dried fast-action yeast

2tsp table salt

1tsp wet sea salt

4 fat cloves of garlic, sliced very thinly

In a large bowl mix flour, table salt, yeast, 300ml water and 80ml olive oil with a knife. Scrape the sides and mix until you have a wet dough, add more water if needed. The dough should NOT be liquid - it should be just manageable.

Lightly oil a work surface and your hands, then knead for 5-10 minutes until stretchy and glossy.

Lightly flour a baking dish and add the focaccia dough, pushing it out to the sides evenly.

Set the oven to 200C/Gas Mark 6 and put the baking tray on the hob above the oven with an oiled piece of cling-film over the top, oil side down and seal air tight.

Wait until dough has risen and doubled to around twice original size, then take cling-film off, oil your thumb and lightly make dents in the dough from outside to in. 

Push slivers of garlic in to the dents then scatter with sea salt and bake for 25-30 minutes until golden.

While baking, put remaining garlic and 20ml olive oil in a small heavy bottomed pan and warm through until garlic is golden. Separate garlic and oil with a sieve. 

When focaccia is done pour over the warm oil and scatter with the golden garlic and leave to warm in the tray.

Excellent cut in to wedges when hot and moreish, with antipasta or as an aid to soup.