Foccaccia

Ingredients

450g plain flour

3 teaspoons instant dried yeast

1½ teaspoons salt

1½ teaspoons sugar

60ml olive oil

375 to 400ml warm water

70 olive oil, extra

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

1½ to 2 teaspoons salt

Method

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

Mix the dry ingredients and garlic together in a large bowl.

Make a well in the centre and pour in the 60ml olive oil and almost all the water, adding the last of the liquid if necessary, to form a soft dough.

Cover the bowl and allow dough to rise until approximately 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 40ml of the olive oil into the prepared tin, spread out to cover and place dough on top.   Flip dough over in the oil.

Heat oven to 210 degrees C.

Allow the dough rise for about 20 minutes until puffy, and then press the fingertips into it at intervals.

Drizzle with the remaining 30ml olive oil, and finally sprinkle over the herbs and  salt. 

Bake for 20 to 25 minutes until golden brown.

Allow to stand in the tin for 5 minutes before turning out onto a wire rack. Leave to stand 5 more minutes before cutting into portions to serve.