A traditional Italian bread often served as a side or used as the bread for a sandwich.
- 512g All Purpose Flour
- 455g Room temperature, or slightly warm Water MUST be below 43c (110f)
- 10g Salt
- 1 Packet Instant Yeast
- Olive Oil
Optionally, something to top the Focaccia. Commonly things like fresh Rosemary, Thyme sprigs or roasted garlic cloves.
- In a small bowel disolve yeast into warm water
- Add dry ingredients to mixing bowel, mix well
- Add Water and Yeast mixture, mix well
- Add a small amount of olive oil to the top of the dough (with a brush, if avialalbe)
- Cover with plastic wrap and leave overnight at room temperature, or for several days in the refrigerator
If dough is refigerated remove it from the fridge 2-3 hours before baking to allow it to come up to room temperature.
- Apply olive oil to the bottom and sides of a deep baking pan, at least 2.5cm (1in) deep
- Move dough to to the pan and allow to rest until bubbles form on the surface
- Preheat oven to 220c (425f)
- Bake for 25 minues or until the top is golden
- Allow to cool before cutting