Name: Rosemary and Olive Oil Focaccia
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g flour (strong bread flour if possible); 5 g dried yeast (¾ sachet); 8 g salt; 300 ml lukewarm water; 5 tbsp olive oil (divided); 2 sprigs fresh rosemary; 10 cherry tomatoes or black olives; 1 tsp coarse sea salt; baking paper and a clean tea towel

Ingredients serves 4

Tick off what you already have at home.

400 gflour (strong bread flour if possible)harina de fuerza
Any supermarket
Aisle: harinas. Usually next to plain 'harina de trigo'; ideal for bread and pizza.
5 gdried yeast (¾ sachet)levadura seca de panadería
Any supermarket
Aisle: harinas / repostería. Choose 'levadura seca de panadería', not 'química'; fresh yeast is sometimes in the chiller.
8 gsaltsal
300 mllukewarm wateragua
Any supermarket
Aisle: agua. Tap water is safe; many locals use bottled water because of the taste.
5 tbspolive oil (divided)aceite de oliva virgen extra
MercadonaMASEl Corte Inglés
Aisle: aceites. Check for 'virgen extra' on the label; local Málaga mills often appear in regional chains like MAS.
2 sprigsfresh rosemaryromero frescoextra
MercadonaCarrefourMercado municipal
Aisle: frutería. Trays with the fresh herbs in the chiller; at the market often in bunches.
10cherry tomatoes or black olivestomates cherryextra
1 tspcoarse sea saltsal en escamastopping
Any supermarket
Aisle: especias. Maldon or store-brand 'sal en escamas' sits with the regular salt.
baking paper and a clean tea towelpapel de horno
Any supermarket
Aisle: droguería / hogar. Also called 'papel vegetal' or 'papel sulfurizado'; next to foil and kitchen rolls.

Method

1
Mix the flour, yeast and salt in a bowl. Stir in the water and 2 tbsp oil to make a sticky dough; no kneading needed. Cover and leave to rise for 1½ hours, until the dough is full of bubbles.
2
Line the slow cooker with a large sheet of baking paper that comes halfway up the sides and pour 2 tbsp oil onto it.
3
Tip the dough onto the baking paper and press it out to the edges with oiled fingers. Leave it to rise for another 30 minutes with the lid on and the slow cooker switched off.
4
Press deep dimples into the dough with your fingertips. Drizzle over the last of the oil and scatter over the rosemary and tomatoes (optional).
5
Lay a tea towel under the lid and bake for 1½–2 hours on HIGH, until the base is golden brown and crisp. Lift the focaccia out by the baking paper, sprinkle with sea salt (optional) and colour the top under the grill for 3–5 minutes if you like.

Flavourful Cooking · slowcookerspain.com/en/recipes/rosemary-and-olive-oil-focaccia/