Name: Saffron and rosemary focaccia
Cook time: 30 min
Total time: 30 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 0.00 saffron strands; 280.00 ml water warm; 500.00 g flour white bread; 10.00 ml salt; 7.00 g Superbake Instant Yeast; 90.00 ml fresh chillies 573; 20.00 ml fresh rosemary; 25.00 ml garlic cloves, chopped; 0.00 sea salt

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Ingredients (9)

0.00	saffron — strands
280.00 ml	water — warm
500.00 g	flour — white bread
10.00 ml	salt
7.00 g	Superbake Instant Yeast
90.00 ml	fresh chillies — 573
20.00 ml	fresh rosemary
25.00 ml	garlic — cloves, chopped
0.00	sea salt

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Method:

Oven temperature: 220ºC
makes 1 loaf

Grease a 25 x 35cm roasting tin. Soak the saffron in the water. Sift the flour and salt together and stir in the yeast. Mix 45ml of the oil into the warm water and pour it into a large bowl. Stir in half the flour mixture until it is smooth.

Add the remaining flour mixture and
turn it out onto a clean surface. Knead for 10 minutes by hand or use the dough hook of a food processor – to form a soft, but not sticky, dough. Place the dough in
a lightly greased bowl and cover it with a damp cloth. Leave it to rise until it has doubled in size. Turn out the dough and knead in half the rosemary and half the garlic. Roll it out to fit the roasting tin. Place the dough in the roasting tin, cover and allow it to rise for about an hour, until it has almost doubled in size.

Sprinkle the remaining rosemary and garlic on top and press your fingertips into the dough to form dimples. Cover
it again and leave to rise for a further hour. Drizzle with the remaining olive oil and sprinkle with coarse salt. Bake it in a
preheated oven for 20 to 30 minutes until golden.