Focaccia

A step-by-step guide to making focaccia!

(ingredients listed at the end)

I've made this on my blog before, but now I've included the method and some photos.

Whisk together yeast, honey, water, oil and 3 fistfuls of the flour in a bowl with a whisk or hand mixer. Leave for 20 mins, covered, in a warm place.

After 20 mins it has frothed up quite a bit.

Mix in flour and salt, then knead - or rather squish around with your hands in the bowl for 4-5 minutes - it's very sticky. (You can use dough hooks in a mixer if you prefer)

Cover and leave for about one and a half hours.
(It puffs up a lot - this photo was taken half way through the rising time. By the end of rising time it had stuck to the plate that was covering the bowl.)

Punch down the dough.

Spread as evenly as you can into an oiled baking dish (I used the one that came with my oven and I also lined it with baking paper to save on washing up). Still very sticky!

Leave to rise for 45 mins, until puffed up. Cover with towels or plastic wrap but in 'tent' fashion using jars or glasses around the tray to stop the dough sticking to its cover.

Meanwhile, heat oven to 220 C.

Make dimples with your finger, brush with a mixture of warm water, olive oil and salt.
You can top with herbs (such as rosemary) at this point if you like.

Cook for 20 - 30 mins until golden and hollow when tapped.

Lovely and crispy when still warm from the oven, but still very good the next day for sandwiches.

Ingredients:
435 ml warm water
20 g fresh yeast (or 10 g dried)
1 tsp honey
1 tbsp olive oil
600 g plain flour
1 tsp salt
To brush over the top:
1/2 cup hot water
1 tsp salt
1 tbsp olive oil