Focaccia

Ingredients

• 500 gmsbread flour
• 7 gmsyeast
• 1 tspsugar
• 1 1/2 tspsalt
• 310 mldistilled water
• generouslyolive oil (for the tray and on top)
• optionalherbs or flaked salt (for the top)

Instructions

1. Mix the bread flour, yeast, sugar, salt and distilled water into a shaggy dough.
2. Cover and keep in a warm place for 1/2 hour to rise.
3. Stretch and fold the dough in the same bowl 4 times, turning the bowl 90 degrees each time.
4. Repeat the stretch and fold every 20 minutes — total time about 1 hour 20 minutes — until the dough has doubled in size.
5. Oil a tray well with olive oil and place the dough in it. Spread the dough with your fingers to fill the tray.
6. Top with herbs or flaked salt (if using) and pour plenty of olive oil over the top — let it flow under the dough as well.
7. Bake at 220°C for 25 minutes.

The original wrote '7gms year' for the yeast — corrected here.

• focaccia
• bread
• italian
• baking
• yeast