Instructions: Aga equipment:
wire shelf on third set of runners in roasting oven

Crumble the yeast into the warm water and leave to stand for a few minutes. Mix together the flour salt and sage in a large bowl then whisk the yeast liquid and add it to the bowl with the olive oil.

Mix into a soft manageable dough adding a little more warm water if necessary then knead thoroughly until smooth and pliable.

Return the dough to the bowl cover with a damp teatowel or plastic wrap and leave near the aga for 1 hour until doubled in size.

Meanwhile place the unpeeled garlic in a small tin drizzle with a little olive oil and roast on the shelf in the roasting ovenfor 15 to 20 minutes.

Allow to cool then scoop the soft garlic out of the skins and chop it roughly. Remove the shelf from the oven.

Knock the dough back lightly incorporating the garlic as you knead. Stretch or roll the dough into a flat oval loaf about 300 x 200mm.

Drizzle 12 tbsp of olive oil on to a tray then place the loaf in the oil smoothest side down.

Cover with the damp towel or fresh plastic wrap and leave by the aga for a further 30 to 40 minutes until well risen. The dough will absorb most of the oil during this rising.

Sprinkle the loaf with the ground rice the side you are looking at now will he the base so the rice will give an extra crispy crust during baking.

Scoop up the dough carefully turning it over and placing it gently on the floor of the roasting oven.

Scatter a little coarse salt over the dough and bake for 20 to 25 minutes then allow the loaf to cool slightly before serving.

The loaf may be baked in a square shallow tin on the wire shelf on the floor of the ovenif preferred.

A foccacia is a flat italian bread often drenched in olive oil and usually with coarse sea salt pressed into the top. I love experimenting with different flavourings and this is one of my favourite combinations.

Makes 1 large loaf

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