Make your own Italian bread.
200g bread flour
200g plain flour
1 dspt salt
1 tbsp caster sugar
7g quick yeast
300ml warm water
3 tbsp extra virgin olive oil, divided
2 tbsp chopped rosemary
2tbs grated Parmesan cheese
1. In a large bowl stir together the two flours and salt. Make a well in the centre and sprinkle in the sugar and yeast. Carefully pour the water into the well. Let the mixture stand for 5 minutes, or until the yeast begins to act.
2. Pour 2 tbsp of the oil into the well and with a wooden spoon stir the mixture into the centre of the bowl. Widen the circles making sure all of the flour is in the mixture.
3. On a floured surface take the ball of dough and knead well with hands until smooth.
4. Pour 1/2 tsp of oil into a clean bowl and place the dough in the centre and lightly oil the top. Cover with clingfilm or a tea towel and put in a warm place. Leave for 30-45 minutes (the dough should double in size).
5. Sprinkle half of the rosemary onto the dough and mould in with your hands. Use 1 tsp of oil to coat a baking tray and place the dough in the middle. Gently press the dough out so it’s about 1/2 inch thick. Pour the remaining 1 1/2 tsp of oil over the top of the dough. Use the handle end of a wooden spoon to dimple over the top. Sprinkle the rest of the rosemary across the dough. Place in a cold oven on the middle centre shelf with a pan of hot water beneath. Leave to rise for 20 to 25 minutes.
6. Preheat the oven to 190C/gas mark 5.
7. Bake the focaccia for 20-25 minutes, or until brown on top. Once cooled remove from the tray and place on a wire rack.
Best served warm. Recommended for soups or dipping into oil.