Focaccia based on recipe from ‘Brilliant Bread’ by James Morton.
- 500 g strong bread flour
- 20 g fresh yeast
- 10 g (1 tsp) salt
- 400 ml water
- 40 g Olive oil
- additional olive oil to grease baking tin and to cover
- coarse salt (2 tblsp)
- any herbs
1. Put flour, salt and yeast in bowl.
Cumble the yeast with some of the flour, add water and olive oil.
Mix to a very wet dough, more a cake-batter.
Leave to rest for 30-40 minutes.
2. After 30 minutes dough slightly risen.
With greased hands lift up the dough and fold it over. Turn the bowl and repeat the folding. Continue till dough starts to hold its shape.
Leave to rise for another 1-2 hours (or leave overnight in fridge).
3. The risen dough.
Oil a baking tin. Turn out the dough in the tin. Fold the dough in half, repeat.
Flatten the dough and stretch out into the corners.
Leave to rise for another hour.
4. Press fingertips in the dough to make indentations, Drizzle with olive oil and coarse salt. Left out th eindentations and the extra oil here.
Bake in a preheated oven at 220 C for about 20-30 minutes.