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Max’s Three Ingredient Focaccia

This quick and easy oven-baked Italian bread recipe is great for beginners and seasoned bakers alike. Serve as a side dish with olive oil and balsamic or as sandwich bread for lunch.

Prep: 25 mins Cooking: 20 min Servings: 10

I N G R E D I E N T S

500g strong bread flour 7g dried fast action yeast 5 tbsp olive oil, plus extra for serving

1 tsp flaky sea salt 2 tsp fine sea salt Fresh rosemary, sprigs picked

M E T H O D

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1. Pour the bread flour into a large mixing bowl. Add the yeast and fine sea salt on either side of the flour, this initial separation will prevent the salt from killing the yeast. Mix all three ingredients together. 2. Make a well in the middle of the mixture and add 2 tbsp oil. Add 350-400ml lukewarm water gradually until you have a slightly sticky dough. 3. Sprinkle a work surface with flour and tip the dough onto it. Knead the dough for 5-10 mins until it is soft and less sticky. Place the dough into a clean mixing bowl, cover with proving lid and leave for up to an hour until it has doubled in size. 4. Next, oil a 35cm shallow rectangle tin and tip the dough into the tin and stretch it to fill the entire space. Cover with a tea towel and leave to prove for another 30 minutes. 5. Pre-heat the oven to 220 °C/fan 200 °C/gas 7. Using your fingers, press little dimples into the dough and push the sprigs of rosemary in. 6. Mix 1½ tbsp olive oil, 1 tbsp water and the flaky salt together and drizzle over the bread. 7. Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into 10 equal size pieces and serve.

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