My Recipe for Foccaccia

Foccaccia

3 cups plain flour

3 teaspoons dried yeast

1½ teaspoons salt

2 teaspoons sugar

1/3 cup olive oil

1½ cups warm water, approximately

2 tablespoon chopped fresh herbs (such as rosemary and/or thyme)

2 to 3 teaspoons sea salt flakes

Have ready a slab (or lamington style) tin 35cm x 25cm approximately.

Mix the dry ingredients together in a large bowl.

Make a well in the centre and pour in the oil and almost all the water, adding the extra liquid if necessary, to form a soft dough.

Cover the bowl with cling wrap and allow dough to rise until doubled in bulk.

Turn out onto a lightly floured surface and knead for about 2 minutes until smooth.

Pat out to approximately the same size as the tin.

 

Pour 2 tablespoons of the olive oil into the pan and place dough on top. Allow to rise for about 20 minutes until puffy, then press the fingertips into the dough at intervals and drizzle with the remaining olive oil, and sprinkle over the herbs and sea salt flakes.

Bake at 200 degrees C (fan forced) for approximately minutes until golden brown.

Leave to stand in tin for 5 minutes before cutting into portions to serve.

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