Garlic, Rosemary and Sea Salt Focaccia

Lunch at Ascot requires flavoursome bread. I have gone slightly controversial and baked Italian focaccia rather than something traditionally British. This is one flavoured with garlic and rosemary, topped with olive oil and sea salt.

The bread itself has the characteristic uneven air hole texture and the look of a proper Italian bread. The garlic and rosemary flavours are strong, and the oil and sea salt topping perfect to finish them off.