Focaccia

The best Focaccia I have ever tasted was from a small bakery in Bari, Italy. This focaccia had a crunchy olive oil crust, a fluffy inside and was topped with the delicious sweet tomatoes. I've tried to recreate this tasty bread and I think this a good alternative when you can't get to Italy!

The Recipe

Ingredients

• 500g strong flour

• 400ml warm water

• 1 x 7g sachet of yeast

• 1 tablespoon sugar

• 1 tablespoon sea salt

• 6 tablespoon olive oil

Toppings options: sundried-tomatoes, olives, roasted onion, rosemary & salt

Method

1. Put flour, sugar, salt and 1 tablespoon of olive oil in a large mixing bowl.

2. Mix sachet of yeast in 400ml of warm water, stir and leave for about 1 minute.

3. Slowly mix the water/yeast mix into the flour mix until fully incorporated.

4. Knead the dough for 10 minutes, this is a wet dough so it is easier to use a stand mixer on medium speed using the dough attachment. If you don't have a stand mixer, knead on a well floured surface for 10-15 minutes until you have a smooth dough.

5. Oil a large bowl with 1 tablespoon of olive oil and add the dough. Cover with cling-film or a tea towel and allow to prove in a warm, dry place for 1 ½- 2 hours until it has doubled in size- this may be longer/quicker depending on the temperature in your house.

6. Add 4 tablespoons of olive oil to a deep baking tray (approx. 20 x 35 cm) and brush oil to completely cover tray. After proving, tip the dough into the prepared baking tray. Using your hands, stretch the dough to fit the tray (don't worry to much if the dough doesn't stretch all the way as the dough will rise again).

7. Cover the baking tray with cling-film/tea towel and allow to rise again for 1-1 ½ hours until the dough has doubled in size.

8. Pre-heat the over to 220⁰C (200⁰C fan).

9. Once doubled in size, using your fingers poke dimples into the dough- this is where you add your toppings. I love home-made dried tomatoes but you can add whatever you like. Sprinkle with salt and bake for 20 minutes.

10. Remove from the oven, the focaccia should be golden all over. Remove from the tray and allow to cool on a wire-rack. I like to sprinkle a little more olive oil and sea salt while the Focaccia is still warm, slice and enjoy!