Focaccia with Rosemary
|Dough||1 Cup (16 tbs), risen once (1 Quantity, Basic Type)|
|Olive oil||3 Tablespoon|
|Coarse sea salt||To Taste|
1. After punching the dough down, knead it for 3-4 minutes. Brush a large shallow baking pan with 1 tablespoon of the oil. Place the dough in the pan, and use your fingers to press it into an even layer 1 in (2 cm) thick.
2. Scatter with the rosemary leaves. Cover the dough with a cloth, and leave to rise in a warm place for 30 minutes. Preheat the oven to 400°F/200°C/Gas 6 during this time.
3. Just before baking, use your fingers to press rows of light indentations into the surface of the focaccia. Brush with the remaining oil, and sprinkle lightly with coarse salt. Bake for about 25 minutes, or until just golden. Cut into squares or wedges and serve as an accompaniment to a meal, or alone, warm or at room temperature.