Recipe: Focaccia with Rosemary and Sea Salt

I love bread and just love to 'play' around in the kitchen. Have decided to post some recipe in the blog also to share with friends. Here's the first one.

Focaccia with Rosemary and Sea Salt
7g sachet easy-blend dried yeast
280 ml water ( room temperature )
6-7 Tblsp extra-virgin olive oil
2 tsp sea salt
2 Tblsp finely chopped fresh rosemary, plus extra sprigs
about 500 g unbleached white bread flour
2 tsp coarse sea salt
extra flour for dusting
extra oil for greasing bowl
An oiled roasting or baking tin, about 25cm x 35cm (I used a bread pan)

• Place half the flour in a large bowl (I did this in my mixer bowl), add the salt, chopped rosemary and mix briefly.
• Tip in the yeast and mix well.
• Pour in all the water and 3 tablespoons of olive oil.
• Mix until the flour is incorporated.
• If you're doing this by hand, just beat the mixture together with your hand.
• Gradually work in, spoonful by spoonful, enough of the remaining flour to make a soft but not sticky dough.
• Knead for 10 minutes until smooth and silky, or 5 minutes slowly in a mixer with dough hook.
• Leave to rise until doubled in size at cool to normal room temperature in a lightly oiled mixing bowl covered with a damp tea towel or clingfilm. This will take about 2 hours.
• Once risen, knock back and shape into a rectangle, then press into the base of the tin. Push into the corners and even out.
• Cover and let rise until doubled (about 45 minutes).
• Flour fingertips and make 1cm deep dimples in the dough at regular intervals. Cover and let double again - approximately 45 minutes.
• While dough is rising again, preheat oven to 220C/Gas Mark 7.
• Once risen, press sprigs of rosemary into the dimples and fill with the remainder of the olive oil.
• Sprinkle with coarse sea salt.
• Bake in the preheated oven for 20-25 minutes. The bread should be golden brown.
• Cool on a wire rack.