Improved Focaccia

I’ve been playing around with my focaccia recipe and I’ve come up with an even better one than I’ve posted before. This one really gets the texture right.

 

Ingredients:

450 g strong white bread flour

1 sachet yeast (7 g)

2 tsp salt

5 tbsp olive oil, plus extra

about 350 ml lukewarm water

rosemary or other herbs, as desired

olives or sundried tomatoes, as desired

sea salt

 

Instructions:

1. Mix the flour, yeast, salt, oil, and water together well. Either knead on a lightly oiled surface or mix in a stand mixer for 5-10 minutes. Leave to rise somewhere warm for about an hour.

2. Knead again and leave to rise another 30 or so minutes.

3. Chop the herbs, olives, tomatoes, or other ingredients.

4. Roll or press out the bread into the desired shape, top with the herbs, olives, tomatoes, or other ingredients, sprinkle with sea salt, and pour more olive oil on top.

5. Bake at 220 C for about 20 minutes.