Shallot Focaccia

method:

• Pour the warm water into a bowl and add the yeast. Whisk then add half the flour to form a very wet dough. Put the dough in a warm area to prove. Meanwhile, peel the shallots and sauté in olive oil in a non-stick pan for about 10 minutes until almost cooked through.
• After 40 minutes add to the risen dough the remaining flour, salt, sugar and 1 tbsp olive oil and mix thoroughly. Turn out onto a floured surface and knead well until smooth (about 10 minutes). Place in a bowl, drizzle over a little oil, cover with a damp cloth and allow to prove for 40 minutes more.
• Turn out again, stretch it into a large rectangle then fold over itself in thirds to make three layers. Place on an oiled non-stick tray, drizzle with more oil, and push your fingers into the dough to spread it out and to make the ‘holes’.
• Decorate with the cooked shallots (pushing some into the dough) and rosemary. Allow it to prove once more until almost doubled in height (30 minutes) and then sprinkle the sea salt over the top.
• Cook the bread in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Turn down the oven to 200C/400F/Gas 6 and turn the tray around. Cook for a further 15-20 minutes. Drizzle with a little more olive oil to serve.