400g strong white bread flour, plus extra for kneading
100g fine ground semolina flour or strong white bread flour
7g dried yeast
1/2 tablespoon caster sugar
300ml tepid water
Extra virgin olive oil, to finish dip herbs in
2-3 pinches of rock salt
Garlic salt or chopped garlic (optional)
Handful of different herbs including chives, rosemary, thyme, fennel, sage and wild garlic if available
A few baby tomatoes
1 small red onion
Mix the flour and salt in a large bowl and make a well in the centre. In a jug add together the yeast, sugar and warm water and stir it together. When this starts to bubble add it to the flour and mix well.
Tip onto a lightly floured work surface and knead for around 10-15 minutes until the dough is smooth and stretchy.
Once the dough is satin smooth, lightly oil a large mixing bowl with some olive oil and put the dough in the bowl. Dust with some extra flour then cover with a tea towel and leave to prove in a warm place for 30 minutes, it should doubled in size.
Meanwhile you can prepare your vegetables and herbs by picking off sage, rosemary and thyme leaves, slicing into small wedges tomatoes and red onions. Chopping up chives leaving a few stalks long with flowers heads. If you have wild garlic do the same. If not a pinch of garlic salt or chopped garlic scattered over will do.
To prepare the focaccia for cooking, once the dough has risen, pound it then place it on a large dusted baking tray. Now spread it out with your fingers to cover the tray.
Start the herb picture by dipping the herbs in a bowl of extra virgin olive oil and place onto of the dough. Build up the picture making sure to get different flavoured herbs all over. Finish with some salt and garlic salt if needed.
Leave to prove for at least 20 minutes.
Preheat your oven to 220°C
Bake for 20-25 minutes, until the bread is golden on top but still soft in the middle.
Cool on a wire rack.