Serves 4-6

INGREDIENTS

5 g/1/4 oz dried yeast
1 teaspoon sugar
375 g/12 oz plain flour
175 ml/6 fl oz warm water
1 teaspoon salt
3 garlic cloves, crushed
2 tablespoons olive oil
1 tablespoon maize flour or semolina
1 tablespoon olive oil, plus extra for glazing
2 teaspoons finely crushed sea salt

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Garlic Forcaccia

Combine the yeast, sugar, 1 teaspoon flour and the water in a smal bowl. Stand, covered, in a warm place for 10 minutes or until foamy.

Sift the remaining flour and salt into a large bowl. Add the garlic and stir with a knife to combine. Make a well in the centre, stir in the yeast

mixture and olive oil. Using a flat-bladed knife, mix to a firm dough.

Turn out the dough on to a lightly floured surface, and knead for 10 minutes. Shape into a ball, and place in a large, lightly oiled mixing
bowl. Stand, covered, in a warm place for 40 minutes or until well risen.

Sprinkle the base of an 18 x 28 cm/7 x 11 inch shallow baking tin with maize flour or semolina. Knead the dough for 2 minutes or until

smooth. Press the dough into the tin, and prick deep holes in the dough with a skewer. Sprinkle lightly with water and place in a preheated oven

at 200°C/400°F/Gas Mark 6. Bake for 10 minutes and sprinkle again with water. Bake for a further 10 minutes, brush with extra olive oil,

sprinkle with the sea salt, then bake for 5 minutes. Serve warm or at room temperature, cut into squares.