HUGH FEARNLEY-WHITTINGSTALL / 11”SKILLET
Pan-Baked Garlic and Rosemary Focaccia
A sturdy skillet distributes heat evenly andis thick enough to save the garlic pressed in to the base of this fragrant bread from burning.Serve the foccacia still warm, with freshly made hummus, or with a little more olive oil and some homemade dukka for dipping.
- 400g strong white bread flour,plus extra for dusting
- 8g fine sea salt
- 4g fast action/easy bake yeast
- 50ml olive oil, plus extra for greasing
- 2 big cloves of garlic, thickly sliced
- Extra virgin olive oil
- Flaky sea salt
- 2 tbsp roughly chopped rosemary
In a large bowl, combine the flour, salt and yeast. Pour in 280ml warm water and mix to a rough, soft dough. Add the 50ml olive oil and work it into the dough.
Transfer the dough to a lightly floured work surface and knead until smooth and silky – this should take about 10 minutes. Flour your hands as you go to stop the dough sticking to them.
A dough scraper and a little extra flour are very helpful if the dough is sticking to the work surface.
Shape the dough into a round and put into a lightly oiled bowl. Cover with oiled clingfilm and leave for about an hour, or until doubled in size.
Oil a 28cm/11” skillet and scatter the thickly sliced garlic over the base.
Once the dough has risen, tip onto a floured surface, knock it back and form into a rough circle, the same size as the skillet. Lift the dough into the skillet and press it out to the edges. Cover again with oiled clingfilm and leave to rise for half an hour.
Preheat the oven to its highest setting (at least 230C/gas 8). Using your fingers, poke deep dimples all over the dough and trickle generously, but not swimmingly, with olive oil. Sprinkle over a good few pinches of flaky sea salt and the rosemary.
Bake for 15-20 minutes until risen and golden brown, turning the oven down after 10 minutes if the bread is browning too fast. Leave to cool a little before removing from the skillet, but ideally serve whilst still warm.