- 250g strong bread flour
- 150ml water
- 1 teaspoon sugar
- 1 teaspoon dried yeast
- ½ teaspoon salt
- Olive oil
- Rock salt
Focaccia, Prep time 1hr 50mins
It goes well with salad, pasta, cold meats, cheese and soup. I make this with my kids. They love poking the dough to make the holes.
You will need a baking tray.
Warm the water to blood temp (this is not too critical but not too hot as this will kill the yeast). Add the sugar and stir until dissolved, then add the yeast and put to one side for about 10mins.
Combine the flour and salt in a large bowl (I make sure my bowl is at room temp) then add the liquid that has by now started to froth. Add a glug of olive oil and bring together with your hands.
When this has combined, take the ball of dough and transfer onto a floured surface and knead for about 10 mins.
Return the dough which should now be elastic and smooth to the bowl and cover with a damp tea towel or cling film and leave to double in size (about an hour).
After it is well risen remove from the bowl and make it into a rough rectangle and put on the baking tray which has been coated with olive oil.
Rub some more oil over the top, poke your finger into the dough all over then sprinkle with some fresh rosemary and rock salt.
Leave this for about 30 mins.
15 mins before the 30 mins are up, preheat the oven to gas mark 8 or 230 degrees C.
Pop in the oven for 20 mins and let the house fill with the smell of baking bread.
It should be well browned. It is best eaten warm but because of the oil content it keeps well for a few days (ours never lasts that long).