Focaccia

Fennel, Orange and rosemary foccachia

500 flour

425 tepid water

10g salt

5 g honey

4g dry yeast

Topping

A generous amount of olive oil

Salt flakes

3 tbsp of cooked fennel and orange(recipe below)

A handful of rosemary sprigs(soaked in water)

Recipe

Mix the yeast into 100ml of the water to bloom.

Pour the salt and honey into the remaining water and stir to desolve

Measure the flour into a bowl and pour in  both the water and yeast.

Mix until fairly smooth and leave covered for 30 minutes.

After 30 minutes, with wet hand, scoop up the dough and fold it onto itself half a dozen times, turning the bowl 45 degree each time. Give it 30 mins and repeat this process.

Cover and leave in the fridge over night (or at least 8 hours)

Knock back the dough, by pushing out the air.

Oil a pan or tray, pop the dough into the vessel, drizzle a little olive oil ontop, then  push the dough into the corners.

Cover and leave to prove (until doubled in size.

Season  with a little olive oil, a couple of spoons of cooked fennel, orange zest, a hand full of rosemary sprigs and a pinch of salt flakes.

When you  add the toppings, if it collapses a little so leave to prove again before baking.

You can of course pop ingredients on before proving, but I quite like adding them after.

Bake at 220deg for around 35 - 40 minutes.

It should sound hollow once cooked.

Once out the oven, add a little more olive oil and salt flakes.

Leave to cool slightly before slicing.

(Little tip if using cast iron pans: Because it takes so long to get heat onto cast iron pans, I started mine on the stove first, as soon as it gets hot pop it in the oven for a crispy base.)