Focaccia

Recipe by Samuel Holden
READY IN: 2hrs 25mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
  • Let sit for 10 minutes until foamy.
  • Add olive oil, the rest of the water and the herbs.
  • In a separate bowl, combine the flour and the salt.
  • Add this to the wet mixture a little at a time and knead to form a dough.
  • Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
  • It will be very sticky to start with, work it until it's "clean".
  • Place the dough in an oiled bowl, turn and coat the whole surface with oil.
  • Cover with a damp warm cloth and let rise in a warm place for at least an hour.
  • Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
  • Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
  • Dimple the dough with your fingers and brush with oil.
  • Sprinkle with the sea salt.
  • Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
  • Cool on a rack for at least half an hour.
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