An easy to make bread which is great with any pasta dish or warm, basil and tomato salad, made by roasting halved plum tomatoes with garlic and fresh basil until soft , season with salt and freshly ground pepper and leave to cool slightly. Serve with salad leaves and Parmesan shavings and mop up the juices with warm Focaccia.
Makes 1 Focaccia Rustica
For the dough
500 g strong bread flour
3 tbsp grated Parmesan
2 sachets dried yeast
1 tsp salt
350ml warm water
3 tbsp olive oil, to drizzle
1 tbsp rosemary leaves
2 tbsp pine nuts
Knead together all the dough ingredients and grated Parmesan until soft and elastic. Leave to rise for 20 minutes.
Spread the dough out on a baking tin to 1.5 cm deep and leave it to rise for another 15 minutes.
Pre-heat the oven to 250C / 475F / gas 9
Sprinkle the Focaccia with Rosemary, pine nuts and sea salt and bake on the middle shelf of the oven for 12-15 minutes until risen and golden.