Focaccia

Ingredients

450g / 1lb strong white plain flour

300ml / 10 fl oz water, hand warm

1 tsp sea salt

15g / ¾ oz fresh yeast or 7g easy bake dried yeast

Extra virgin olive oil

 

Toppings – choose 1: Crushed garlic / Rosemary / Flaked sea salt / Cumin / Sliced red onions

Alternative – You could add 3 tbsp of finely chopped fresh rosemary to the dough for a more intense flavour

 

Sieve the flour into a large bowl, make a well in the middle and sprinkle in the yeast, water and a good splash of oil. Mix all the ingredients together to form a dough with one hand, then tip on to a floured surface and knead for 10 minutes until the dough is soft and elastic, then add salt and knead again for 5 minutes. Put the dough in a large oiled bowl and brush the surface of the dough with oil, cover with Clingfilm and leave to rise until it has doubled in size.

Place it in an oiled small roasting tin or cake tin, then stretch each piece into the tin so that it fits. Use your finger tips to press the dough out and also to make dents all over the top. Add topping if using and press into the dough again using you finger tips.

 

Leave again to rise before sprinkling over some more oil and baking at 220C / Fan 200C / gas 7 for 15-20 minutes.

 

To freeze: The bread can be frozen for up to 1 month ahead.