Makes 1 small focaccia. Serve with soups and stews or split in half and fill with green leaves, mozzarella and tomato, to create a delicious sandwich.
Serves 2 people
Method
- Put the flour, sugar, yeast and salt into a large bowl and rub in the olive oil with your fingers.
- Add the water and bring together to form a dough. Turn out onto a work surface and begin to knead. If it sticks to your hands, rub them together until it peels away. Don’t be tempted to add lots of extra flour at this stage – a wetter dough now will produce a finished product with a fantastic texture. To avoid it sticking to your hands and the work top – try to work as quickly as possible.
- Knead for approximately 10 minutes until it is smooth and elastic. You can leave the dough, covered in the bowl, for 1 hr at this stage, to double in size – this will give an improved texture and flavour OR you can go straight onto the next step
- Press out into a flat shape onto a small baking tray and cover with an oiled piece of cling film and leave for approximately 30 minutes in a warm place or until doubled in size
- Once risen, knock back the dough by poking finger marks all over the top. Sprinkle with more olive oil and toppings of your choice – rosemary, olives, sundried tomatoes, sea salt – and leave in a warm place for a further 15 minutes until slightly risen again.
- Place into an oven pre-heated to 180 degrees and bake for approximately 20 minutes or until golden brown all over and brown on the under–side.
Ingredients
Prep time: 1 hour
Cook time: 20 mins
200g strong flour
1tsp fast action dried yeast
Pinch caster sugar
Pinch salt
2 tbsp Olive oil
130ml lukewarm water
Optional toppings: sea salt flakes, sundried tomatoes, olives, rosemary
