Gennaro Contaldo's focaccia bread – by William Curley

 

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	Gennaro Contaldo’s focaccia bread

INGREDIENTS 2kg Grano Tenero OO flour
1 litre of warm water
25g yeast
40g salt
About 120ml olive oil
1tbs garlic (to taste)
3-4tbs chopped rosemary
30g sea salt
Coarse black pepper (to taste)

 

METHOD

 

Mix together half the flour, water and yeast. Beat to a paste. Add the remaining flour and continue to beat to a dough. Beat for a further five minutes. Add the salt and beat for a further two minutes. Remove and allow the dough to prove for 15-20 minutes.

 

Cut the dough in half. Using a rolling pin, roll out discs. Place on greased trays. By using your fingertips, make small holes in the dough. Spread liberally with olive oil. Sprinkle on garlic, rosemary, sea salt and coarse black pepper. Allow to prove for a further 25-30 minutes.

 

Bake at 180-190ºC for 15-18 minutes. Brush liberally with olive oil.

 

William Curley

 

Photo © Adrian Franklin