FOCACCIA (ITALIAN BREAD)
1 teaspoon sugar
3/4, cup tepid water
1 tablespoon active yeast
2 cups Champion high grade flour
1 tablespoon pure olive oil
Pure olive oil
tablespoon dried rosemary (or fresh rosemary leaves)
tablespoon rock salt
Dissolve sugar in water. Sprinkle over yeast. Leave for 10 minutes, or until frothy.
Combine flour and salt in a bowl. Make a well in the centre. Pour in yeast mixture
and oil. Mix to a stiff dough. Turn onto a lightly-floured board and knead until smooth
and elastic. Place in a greased bowl. Tum dough over. Cover with plastic wrap and
set aside in a warm place until the dough has doubled in bulk. Turn dough onto an
oiled oven tray and roll to a 1.5-cm-thick rectangle. Brush dough with olive oil.
Sprinkle with rosemary and grind over rock salt. Dimple the surface of the dough
with the fingertips. Cover with a clean cloth and leave in a warm place until doubled
in bulk. Bake at 230°C for 15-20 minutes, or until cooked and golden.