Focaccia

Ingredients

Method

Notes

Preparation

Put the sugar and yeast into the warm water, and stir round to start the yeast.

Measure the flours, olive oil(1), and salt(1) into a large warm mixing bowl and mix.

When the yeasty water is nicely frothy add it to the flour and mix first with a wooden spoon and then with floury fingers to form a sticky dough.

Turn the dough out onto a clean worksurface and knead to form a smooth dough and using the stickiness to help stretch the dough.

Wash out the mixing bowl in hot water, dry the bowl, and add the oil(2). Roll the dough in the oil to coat all over and place the bowl in a warm place.

Allow the dough to rise until roughly doubled in size (60 to 120 minutes).

Pre-heat the oven to gas mark 8 (230 °C; 450 °F).

Once the dough is risen, turn it out onto a work surface and gently shape into approximately a rectangle. Flour your rolling pin and roll the dough in portrait orientation out to about 5 mm thick. Fold the farthest third half way back towards you, and then the nearest third (now a half) forwards over the first third. Using the rolling pin, gently roll out until 5 mm thick.

Rotate the dough through 90 degrees, and repeat the folding and rolling. Keep rolling until the dough is nearly as large as your baking tray.

Oil(3) a large baking tray and put in the dough. Let it rise again for 30 minutes in a warm place.

Dimple the surface with your fingers, and then drizzle with olive oil(4). Apply a good dusting of salt and sprinkle with rosemary.

Cooking

Bake in the oven at gas mark 8 (230 °C; 450 °F) for 10 minutes and then turn the heat down to gas mark 6 (200 °C; 400 °F) for 10 minutes.

To serve

Serve warm in chunks.