Chilli & Garlic Focaccia

Ingredients
• 18g Fresh yeast
• 1/4 cup Water (warm)
• a pinch Sugar
• 2 1/4 cupsWater (warm)
• a pinch Salt
• 1/4 cup Olive oil
• 8 cups Flour (half bread flour, half all purpose)

Topping
• 2 tsp Sea salt
• 3 cloves Garlic sliced
• 1 tsp Dried chilli
• 2 tbsp Rosemary
• 250ml Cream – optional

Method
• 1. Dissolve the yeast with the first measure of water and a pinch of sugar.
Leave for twenty minutes under a cloth to allow the yeast to activate.
• 2. Add the remaining flour, water, pinch of salt and olive oil.
Knead into a smooth dough for 10 minutes or 5 minutes on a low speed with a dough hook on a machine.
The dough should be soft, smooth and elastic.
• 3. Cover with a cloth and allow to rise doubling its size.
This will take approximately 45 minutes depending on the temperature and humidity.
• 4. Knock it back and spread out onto an oiled tray using the tips of your fingers to knead
indentations or dimples into the dough’s surface.
• 5. Drizzle with a generous amount of olive oil, rosemary, chilli flakes, garlic slices.
• 6. Allow to rise again until it has doubled in volume for a further 45 minutes.
• 7. Bake in a hot oven 200C for 30 minutes or until the focaccia is golden.
Pour the cream over the surface of the dough and bake for a further 5 minutes. Remove from the oven and cool.