Herby Cheese Focaccia

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put all the dry dough ingredients in a large bowl. Add the water and olive oil and mix until a dough begins to form. Turn out onto a flour-dusted surface and knead for 10 minutes until soft, smooth and elastic.

Step 2

Put the dough into an oiled large bowl, cover loosely with clingfilm and leave to prove for 1 hour (or until doubled in size).

Step 3

Rub a large baking tray with olive oil (I always use the same tray which is 25cm X 35cm). Knock the air out of the dough and then stretch the dough out to fill the tray. It will spring back a little at this stage but just push it out into the corners -it will relax during the second prove.

Step 4

Cover with a clean tea towel and leave for 40 minutes until doubled in size again.

Step 5

Preheat the oven to 190℃ / fan 170C / 375℉.

Step 6

Remove the tea towel and use your fingers to poke all over the focaccia, making deep dips. Melt the butter and brush liberally all over the top of the focaccia – allowing it to pool in the dips. Sprinkle over the garlic granules and the chopped parsley. Top evenly with the grated cheese.

Step 7

Bake for 20-25 minutes until golden and cooked through.

Step 8

Allow to rest for 5 minutes before slicing. Can also be left to cool and stored in an airtight container at room temperature to be eaten cold.