Garlic & Rosemary Foccacia

• 150 grams Strong White Flour
• 150 grams 00 pasta flour
• 1/2 tsp active dry yeast
• 6 grams salt
• 3 tbsp olive oil, extra virgin
• 170 ml water
• 1 large Rosemary sprig
• 2 clove garlic cloves
• 1 pinch coarse sea salt
• 1 dash ground black pepper
• 25 ml olive oil, extra virgin
• 25 ml water

1. Mix together the topping ingredients keeping the yeast and salt separate before adding the water
2. Knead for at least 10 minutes until the dough is extremely smooth and pliable (the mixture will be quite wet at first)
3. Leave to prove in an oiled bowl, covered with clingfilm or a tea towel for 45 mins or til doubled in size
4. Knock back the dough and stretch into the base of a 12" x 9" oven dish or tray.
5. Cover the tray and leave to prove again in a warm place for 30 mins
6. Preheat oven to 220C
7. Poke small indentations all over the dough with your finger
8. Slice garlic
9. Thoroughly mix the water and oil until emulsified.
10. Generously scatter the topping ingredients over the dough and pour over the water/oil mix
11. Bake for 25 minutes.
12. Leave to cool for 15 mins before serving.
13. Then cut into pieces and serve drizzled with your best extra virgin olive oil

white flour, flour, active dry yeast, salt, olive oil, water, rosemary, clove garlic, salt, ground black pepper, olive oil, water

Taken from cookpad.com/us/recipes/352324-garlic-rosemary-foccacia (may not work)