Focaccia with Cornish Sea Salt and Elly Curshen Supper Seed Topper

Instructions

Tip the flour into a large mixing bowl and make a well in the centre of the flour. In a measuring jug mix the yeast, warm water and oil together. Slowly pour into the centre, using a fork gradually pull in the sides of the well to make a paste and keep bringing the mixture together while adding the oil mix until you have a workable ball of dough to knead. Knead for 10 mins and while kneading add 2 tsps of Super Seed Topper mix by Elly Curshen. Knead until it becomes less sticky. Add extra flour if it's still sticking after 10 mins of kneading.

Pop the dough into clean bowl with a tea towel on top to prove for roughly 1 hour or until doubled in size.

Mix the extra virgin oil, chopped rosemary and seed topper together and leave to infuse while the bread is proving.

Oil a rectangle dish (ceramic or tin) and tip in the dough and stretch to fit the tin. The bigger the tin the thinner the bread, and the smaller the tin the thicker the bread, so if you have a preference then chose the desired tin.

Cover with a tea towel and leave for another 30/40 mins to rise into its new position.

Preheat your oven to 200c fan.

Push dimples into the bread and smoother the top with nearly all the infused oil leaving a couple of tbsps for later. Bake for roughly 20 mins. Once baked, pull out of the oven and pour the remaining seed topper oil mix onto the bread to permeate through for extra flavour.

Cut into squares or strips. Great served with extra virgin oil and balsamic.