Baking Foccacia bread for the first time

Ingredients

For the dough

• 500g/1lb 2oz strong white flour, plus extra for dusting
• 1 x 7g/¼oz sachet of fast-action dried yeast
• 1 tsp caster sugar
• 1 tsp fine sea salt
• 2 tbsp olive oil, plus extra for greasing
• 300ml/10fl oz/½ pint warm water

For the topping

• 3 tbsp olive oil
• flaked sea salt, to taste
• 1 tsp coarsely ground black pepper
• 1 tbsp fresh rosemary leaves, roughly chopped
• 10 tiny sprigs of rosemary

I was inspired by The Hairy Biker 'Bakeation' program a couple of nights ago to attempt making a Foccacia bread for the first time.  I quickly loaded-up the menu from the BBC website and got started.

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It was the standard process for making and kneading the dough.  It did however contain two tablespoons of olive oil.

After the first rise, I pressed out the dough onto a baking tray, then covered and allowed to rise again for 30mins.

Just before putting in the oven, I created the finger holes and added salt, olive oil and rosemary.

Placed into my lower Aga oven at 220 degrees.

Pretty pleased with the result.  Will eat with dipping oil and balsamic vinegar.