We arrived from Tuscany a few days ago, and it was like jumping from a glorious Summer into full on Autumn.

London is already under the first winds of Fall and my garden is turning all shades of red and yellow (I feel a bit like today’s Google doodle).

One of the first things I baked in Tuscany was this Focaccia, made using the recipe at the back of a yeast packet (minus some temperature adjustments):

It was very easy to make and the resulting focaccia was salty, soft and perfumed with the herby flavour of rosemary growing in our garden and the lovely smell of olive oil.

Ingredients (for a 400 grs focaccia):

250 grs “00” flour (bread flour)

2 tablespoons olive oil

1 teaspoon sugar

150 ml tepid water

1 sprig of rosemary

5 grs. instant yeast

1/2 teaspoon salt

Sea salt to sprinkle on top.

How to:

1.- Place the yeast in a little bowl, add the sugar and 50 ml of the water. Let it stand until frothy (usually just a few minutes).

2.- In a bigger bowl place the flour mixed with 1/2 teaspoon of salt and make a well in the centre.

3.- Once the yeast froths, add it to the centre of the well together with the olive oil and the remaining water (100 ml). Mix all ingredients together to form a dough.

Tilt it into a floured surface and knead until you have a soft dough (anywhere between 5 to 15 minutes by hand).

4.- Cover the dough with a plastic bag and let it rise until double in volume.

3.- After the dough has risen, take it out and flatten to degas. If you have time, you can let it rise one more time, otherwise place it in a suitable tray (rectangular or circular) previously oiled.

4.- Poke the dough to make some dimples, paint generously with olive oil and sprinkle with sea salt and rosemary.

5.- Let it rest covered for half an hour and place it in a preheated oven at 200 C for 15-25 minutes. It should be golden brown by the time you take it out.

6.- To check it’s its fully baked tap the bottom of the bread, if it sounds hollow, it’s ready!

Enjoy!!!

Paula