Tabouna...Focaccia

Of course with Merguez we should really bake some Tabouna - but I don't have a reliable and authentic recipe. So we make foccacia. (Tabouna photo: Nafaar on Flickr)

Focaccia

8g dried yeast
280 ml luke warm water
7 Tblsp extra-virgin olive oil
2 tsp sea salt
2 Tblsp finely chopped fresh rosemary
500 g unbleached white bread flour
2 tsp coarse sea salt (I used Maldon)

Place half the flour in a large bowl, add the salt, chopped rosemary and mix briefly. Tip in the yeast and mix well. Pour in all the water and 3 tablespoons of olive oil. Mix until the flour is incorporated.

Gradually work in enough of the remaining flour to make a soft but not sticky dough. You may or may not need all the flour - depending on the flour and the kitchen conditions

Knead for 10 minutes until smooth or 5 minutes slowly in a mixer with dough hook.

Leave to rise in a lightly oiled mixing bowl covered with cling film until doubled in size. (About 2 hours).

Knock back and shape into a rectangle then press into a low baking tin (a swiss roll tin is perfect). Cover and let rise until doubled (about 45 minutes).

Make 1cm deep dimples in the dough at regular intervals with your finger. Cover and let double again. (About 45 minutes). While dough is rising again, preheat oven to 220C

Press rosemary leaves into the dimples and fill with the remainder of the olive oil. Sprinkle with Maldon sea salt and then bake for 20-25 minutes. Cool on a wire rack.

Ready for the oven...

Cooked! On the rack and cooling.