This recipe is from the BBC Food site.
500g strong bread flour , plus extra for dusting
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oil , plus extra for the tin and to serve
1 tsp flaky sea salt
¼ small bunch of rosemary , sprigs picked
Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
Heat the oven to 200C. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Another option is this Garlic Focaccia
This is a recipe that Meera Sodha published in the Guardian.
- 550g strong white bread flour, plus extra for dusting
- 2 tsp (1 x 7g sachet) instant yeast
- Fine sea salt
- 10 cloves garlic, peeled and crushed
- 8 tbsp (120ml) extra-virgin olive oil, plus extra for greasing and more to finish
- 1½ tbsp lemon juice
- 1 small handful polenta or cornmeal
- 5-6 tbsp (20g) finely chopped flat-leaf parsley
- Coarse sea salt
- Clean and dry a work surface, then dust it generously with flour. Put the flour, yeast and a teaspoon and a half of salt in a large bowl and whisk to combine. Put 400ml warm water in a jug, and slowly pour it into the bowl, mixing as you go, until you have a very sticky dough.
- Turn out the dough on to the floured work surface, then scrape the bowl clean and set it to one side. Stretch and fold the dough for about five minutes, until the dough is smooth and springy.
- Lightly oil the bowl, put the dough inside smooth side up, cover with a clean tea towel and leave to (roughly) double in size – this could take up to an hour.
- Meanwhile, make the garlic oil. Put the crushed garlic and oil in a small saucepan and bring to a boil over a low to medium heat – this will take a couple of minutes. Leave to bubble for two minutes, then take the pan off the heat and set aside to cool. Once cool, add the lemon juice and half a teaspoon of fine sea salt.
- Heat the oven to 240C (220C fan)/465F/gas 9. Grease the base and sides of a 35cm x 25cm baking tin with oil, and scatter over the polenta (this will help stop the bread sticking). Gently lift the dough from its bowl, keeping it smooth side up (don’t worry if it deflates – this is normal), and push into the tray, spreading it out as evenly as you can – it may not completely reach the sides, but that’s OK. Cover with a tea towel and leave to prove again for another 45 minutes.
- Push (clean) fingers all over the top of the dough, to make holes, then gently spread two tablespoons of the garlic oil (but not the garlic itself, because that will burn in the oven) over the top of the dough. Bake for 30 minutes, until golden, then remove from the oven. Mix the chopped parsley into the remaining garlic-oil mixture, then pour the lot over the bread, distributing the crushed garlic as evenly as possible across the top of the bread. If you like your focaccia generously oiled, as I do, add an extra drizzle of olive oil. Sprinkle over a little sea salt for crunch, and eat while warm.