AIP Garlic & Rosemary Foccacia

Method

1. Prepare a baking tray by lining with baking paper and turn your oven to low for around 1 minute, turn off then just leave the oven light on.
2. In a small bowl mix 1/4 cup of the warm water with the maple syrup and stir in the yeast, set aside for 5 minutes.
3. Meanwhile combine the flours and salt and make a well in the centre. Once the yeast mixture is ready (it should form into a foam like mixture, if it doesn't you need to start again) add it to the flours along with the remaining warm water and the oil.
4. Mix really well with a wooden spoon, continuously folding over until you have a nice smooth mixture that forms into a ball.
5. Spread the mixture onto your prepared tray and spread out to around 1/2 cm thick in a circle or oval. Ours measured 21 x 15 cm. Place in the warmed oven with the light on and leave for 30 minutes.
6. Once time is up remove from the oven and heat it again to 180°- 350°F - Gas Mark 4. 
7. Meanwhile finely chop the garlic and rosemary together until it resembles coarse salt and sprinkle it over the foccacia.
8. Bake for 25-30 minutes or until nicely browned with crispy edges.
9. Cool a little on a rack and serve immediately. Can be stored in a brown paper bag or wrapped in a clean tea towel for a day or so and reheated in the oven.