This is a great recipe to serve your guests and it’s really easy. It’s made with a basic bread recipe and then left to prove in a shallow pan. You can then top it with whatever you fancy from a really simple rosemary and salt focaccia, to one with cherry tomatoes, olives or even roasted peppers.
- 1/2 of a batch of the basic bread recipe
- 5 or 6 tbsp olive oil
- 2 tbsp coarsely chopped rosemary
- 1 to 2 tsp Maldon salt
- Prepare the basic bread dough and knock back.
- Cut into two pieces and stretch each piece to fit into a small non-stick baking tray (30x20cm). Alternatively leave as one piece and put into a bigger baking tray.
- Cover with a tea towel and leave to prove until doubled in size.
- Prod dimples into the dough with your finger tips (optional).
- Sprinkle on the rosemary and sea salt and then drizzle with the olive oil. The olive oil will pool in the dimples.
- Place into a preheated oven at 200C or a Big Green Egg at 220C for about 13 minutes or until the top is a lovely golden colour and the bottom crisp but not burnt.
- Remove from the oven and leave to cool on a cooling rack.
Now rip or slice it and serve. If you feel like it drizzle with some more oil or serve with a balsamic and oil dip.