FOCACCIA JESUS BREAD

About 4hours
Makes 4
3tablespoons Olive Oil,
Plus extra for greasing and drizzling.
225g white bread flour
1/2teaspoon salt
175ml tepid wTer
1teaspoon dry yeast
Seasalt

1lightly oil 18cmx28cm baking tin and set aside.
Combine flour and salt.
Pour tepid water into a jug, add yeast and stand 10minutes until dissolved and foamy, beginning to bubble.
2.make a well in the flour mix, add the yeast liquid and 2tablespoons olive oil, mix with plastic scraper or by hand
3turn dough onto lightly oiled work surface, knead the dough for 10minutes until smooth and elastic. The dough will be wet and sticky at first but will form a smooth skin. If you have a mixer with a dough hook, then set at medium for 5minutes, transfer to an oiled bowl and cover with cling film. Leave in a warm place to rise for 1-2hours
4carefully tip the dough on to the work surface and put in tin, pulling the dough gently to the side, cut width wise into 4equal pieces, fold each in half width wise, then fold each piece in on itself to create 4long rolls. Save some dough for decoration, to spell Jesus and create heart shapes.
5arrange rolls on the baking tin seaside down. Cover with oiled clingfilm and leave in warm place for 45minutes until almost doubled in size.
6preheat an oven to 220°C (425°F)
Make dimples in each dough roll, add the heart shapes and Jesus letters, sprinkle with Seasalt, drizzle with oil.
Bake for 15minutes or until the tops are golden brown and the bottom of the rolls sound hollow when tapped.
Transfer to wire rack to cool.