Basic Focaccia RecipeOrigin: Italian Period: Modern |
Ingredients
500g bread flour 
Basic Focaccia Preparation:Method:Add the flour to a bowl then dissolve the yeast in 350ml of warm water. Cover and leave for 5 minutes until the mixture is frothy. Form a well in the flour and gradually add the water and 4 tbsp of olive oil, mixing to incorporate. Turn out onto a floured board and quickly knead for 2 minutes (the dough will be very wet). Clean the bowl, dry it and then oil it. Place the dough in the bowl and cover with a damp cloth. Leave in a warm spot for about 2 hours, or until doubled in size. Knock the dough back and roll out on a surface sprinkled with cornmeal. Place dough in a 30 x 23cm baking tray and press out evenly. Cover and leave for an hour. Mix the remaining olive oil with a little water and dip your fingers in this. Use your fingers to press hollows in the focaccia. Place in an oven pre-heated to 220°C and bake for 20 minutes. |
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