For the garlic oil:
75ml olive oil
3 cloves of garlic, crushed
For the focaccia:
400g strong white flour
7g dried yeast
50ml of the garlic oil
For the topping:
1 tablespoon dried rosemary
1 tablespoon corse sea salt
the remaining garlic oil
Place the olive oil into a bowl and add the crushed garlic.
Cover with clingfilm and leave for at least an hour to infuse.
When the oil is infused, place the flour into a large bowl and rub in the yeast.
Add the salt, oil and water and mix to form a dough (adding more water if it feels a little dry).
Place the dough onto a floured surface and knead for around 10 minutes, or until it becomes smooth and elastic.
Place the dough back into the bowl, cover with a tea-towel, and leave to rise for about an hour, or until it has doubled in size.
Grease a rectangle baking tray and pre-heat the oven to 200 degrees C.
When the dough has risen, place it in the baking tray, stretching it out so that it pretty much fills the entire tray.
Cover with a tea-towel and leave to rise again, for around 20 minutes, or until the dough has noticeably puffed up.
When the focaccia has risen, make lots of dents in the surface with your knuckles, and sprinkle over the rosemary, salt and the remaining oil.
Bake for around 20 minutes, or until the loaf is a nice golden colour on top.
Cool in the tin, for around 10 minutes, before removing and serving.