This is an amazingly wet dough so don’t get scared – it produces the most wonderful focaccia ever. Perfect for antipasti.
Serves: 4 Preparation time: 2+ hours Cooking time: 30 mins – 1 hour
500g/1lb 2oz strong white bread flour
2 teaspoons salt
2 x 7g sachets dried easy blend yeast
2 tbsp olive oil
400ml/14fl oz cold water
good olive oil, for drizzling
1. Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl. Gently stir form a dough.
2. Knead the dough in the bowl for five minutes, gradually adding the remaining water. It will get very wet. Don’t panic, this is correct.
3. Stretch the dough by hand in the bowl, tuck the sides into the centre, turning the bowl. Knead this way for five minutes.
4. Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
5.Line a large baking tray with baking paper. Your tray will need a little height in the sides to it, don’t use a completely flat one.
6. Take the dough and tip it onto the baking sheet, firmly encouraging it to the corners.
7. Preheat the oven to 220C/425F.
7. Wait. Until the dough proves – which will be about an hour.
8. Make finger marks in the dough, top with salt, rosemary, sun-dried tomatoes, slivers of garlic etc. Douse liberally with olive oil.
9. Bake for about 35 mins until done. Drizzle with more olive oil and serve while still warm.