Head chef Adam Conduit,

The Pear Tree at Purton

Church End, Purton

01793 772100

Rosemary and thyme focaccia.

SERVES 4-6 450g

strong bread flour 1½ tsp salt fast-acting yeast 1 packet (7g) approx 400ml warm water cornmeal 1 clove garlic leaves of 3 springs rosemary and 4 springs thyme sea salt flakes 3 tbsp olive oil You will also need: a shallow baking tin about 22cm square and 5cm deep Put the flour and salt and yeast into a large bowl, mix well then pour in the water to make a sticky dough.

Flour the work surface generously, then turn out the dough and knead lightly. Knead in some of the flour from the work surface, adding a little more if the dough remains sticky. It should come away from the work surface cleanly but should be a little more moist than the usual bread dough. Keep kneading until the dough no longer sticks to the board. Continue kneading for a full five minutes, then put the dough into a floured bowl and set aside, covered with clingfilm or a tea towel, until it has risen to double its size. This takes anything up to an hour depending on the warmth of your room.

Rub the bottom of the tin with a little oil. Scatter it with a thin layer of cornmeal – this will keep the base crisp and prevent it from sticking. Set the oven at 180c.

Remove the dough from its bowl (it will sink, but no matter), then push it into the tin. Cover as much of the bottom as you can, but don’t worry if it doesn’t quite cover. Set aside, covered with clingfilm for 30 minutes, until well risen.

Peel and finely chop the garlic, rosemary and thyme leaves. With a floured finger, push several holes deep into the dough, then spread the herb mixture over the dough. Scatter liberally with salt flakes. Bake for 25-30 minutes till pale gold, crisp on top and springy within. Trickle over the olive oil then allow to settle before serving. While still warm, free the bread from the pan with a palette knife, then cut or tear into pieces.