Garlic & Rosemary Focaccia

• 500 g strong white bread flour, sifted
• 1 teaspoon honey
• 1 12 teaspoons dried yeast (not the fast action type)
• 275 ml warm water
• 4 tablespoons olive oil
• 2 teaspoons fine salt
• 1 small head of garlic (roughly 12 cloves)
• 250 ml milk
• 12 small fresh rosemary sprigs
• maldon sea salt (or other brand of coarse sea salt crystals)

1. Put 2 tbsp of flour in a small bowl with the honey and 275ml of warm water.
2. Whisk until mixed and then sprinkle in the yeast.
3. Whisk again and leave for 10 minutes in a warm place until bubbles appear on the surface.
4. Put the rest of the flour in a bowl with the oil and fine salt.
5. Pour in yeast mixture and mix to a soft dough.
6. Knead on a floured surface for 10 minutes until smooth and elastic before transferring to a clean, oiled bowl.
7. Cover with cling film and leave for 1 hour in a warm place until the dough doubles in size.
8. Preheat the oven to Gas 7/220C/430F Lightly oil a deep 32x27cm baking tray.
9. Knock back the dough by punching it with your fist.
10. Rest for 5 minutes then put the dough in the baking tray, filling it evenly.
11. Cover with a damp tea towel and leave for a further 30 minutes.
12. Peel the garlic cloves and place them with the milk in a pan over a medium heat.
13. When simmering, reduce the heat and cook for 10 minutes.
14. Drain, reserving the garlic cloves.
15. Poke 12 holes in the dough and push a rosemary sprig and a garlic clove into each.
16. Brush the dough with olive oil and sprinkle with the sea salt.
17. Bake for 10 minutes then reduce the temperature to Gas 5/190C/375F Bake for a further 15 minutes until golden.
18. Transfer to a wire rack, drizzle with olive oil and cool slightly.
19. Serve with your choice of dip or meal.

honey, yeast, water, olive oil, salt, head of garlic, milk, rosemary sprigs, salt

Taken from www.food.com/recipe/garlic-rosemary-focaccia-367590 (may not work)