Focaccias: Rock Salt & Rosemary; Pesto & Pepperdew (adapted from a R Bertinet recipe)
(2 slabs 20 cm square)
650g strong white flour (no I05)
100g course grain wholemeal (no 216)
30g coarse semolina
23g fresh yeast
75g good quality extra virgin olive oil
Mix dry ingredients together and rub in yeast.
Add to tepid water and olive oil
Put in mixer and mix with dough hook until leaving sides of bowl
Turn out onto work surface and knead until dough is smooth and elastic
Put in a bowl and cover and prove for 1 hour
Meanwhile oil two square tins;
Turn tough onto work surface, divide in two and put half in each tin. Drizzle dough with oil then push and prod the dough to spread it from the centre of tin to edges. Cover with cloth and prove in a warm place for 45mins
Prod the dough again and rest for a further 30 mins; put oven on 250C
Remove half the pepperdews (80g) from a jar and tear into small pieces.
Rock salt & rosemary; take leaves off sprigs of rosemary and push evenly into dough. Sprinkle liberally with rock salt and immediately put in pre-heated oven. Turn oven down to 220C and bake for 25-30mins.
Remove from oven and brush with more oil while hot; cool on a wire rack
Pesto and pepperdew; spread 3 tablespoons of pesto onto the rested dough and work it evenly into the dough with your finger tips. Sprinkle the pepperdews on top and press gently into dough. Leave to prove in warm place for 45mins. Bake and finish as above