Dough - Makes 4 to 6 single portion, 2 medium sized or 1 large Focaccia
450 g plain strong white flour (I like to use Italian flour, preferably an ancient grain flour if possible)
15 g fresh yeast (or 3/4 sachet dried yeast)
450 ml warm water
Pinch granulated sugar
1 tsp fine sea salt
8 tbsp extra virgin olive oil
Coarse sea salt for sprinkling
Semolina or polenta for sprinkling on the baking sheets
(optional) Add: cherry tomatoes, olives, roasted artichokes preserved in oil, roasted garlic or fresh rosemary (or other herbs of your choice) to the topping just before putting the focaccia in the oven to bake. Or add grapes and sugar to make a Schiacciata d’Uva (coming soon)
Tip all the flour out on to the worktop and make a hollow in the centre with your fist.
Mix the yeast and half the warm water together in a small bowl and add the sugar and 2 tablespoons of the flour. Stir gently and put the yeast mixture somewhere warm to activate for about 20 minutes.
When the yeast mixture is fizzing gently and has formed something of a head, similar to a glass of ginger beer, pour it into the hollow in the flour.
Bring it together with your hands and a dough scraper, adding more water as required. Add the fine salt and one third of the oil and continue to knead for about 10 to 15 minutes, stretching the dough and forming it back into a ball repeatedly.
Transfer the very soft, elastic, slightly shiny dough to a large floured bowl, cover with Clingfilm (oil the underside of the film lightly to prevent it sticking against the rising dough) and return to the warm place to rise again for about 2 hours, or until doubled in size.
Oil the baking sheet (or sheets) lightly and sprinkle lightly with either coarse semolina or polenta flour – this lifts the dough up enough to allow air to circulate underneath.
Knock back the risen dough and spread out on to the baking sheet or sheets into rough rectangular or disc shapes. Brush with olive oil and cover with a clean cloth or Clingfilm and leave to rise again for about 30 minutes.
Preheat the oven to Gas mark 7.
Mix together half the remaining oil into about 6 tbsp of water and add ½ tsp of salt. Dip your fingers into this mixture and press down with your fingers into the risen dough to make hollows and stretch out the dough to your preferred thickness.
Drizzle any remaining oil and a scattering of coarse sea salt over the surface, making sure you get the oil in the little hollows as much as possible.
Top with your chosen extra ingredients and slide into the hot oven to bake for between 10 to 15 minutes, depending on the size and thickness, or until the top is golden and crisp and it moves freely on the baking sheet when you try to slide it. Slip off the baking sheet on to a rack or board to cool until required.
To view the video recipe on my Instagram account click HERE
Happy cooking!
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