Focaccia

Hubby's little baking escapades are continuing with great results.  This easy slab of Focaccia came from the Hairy Bikers Big Book of Baking and was exceptionally tasty.

Focaccia

1 loaf

500g strong white flour

7g fast-action dried yeast

1 tsp caster sugar

1 tsp sea salt

2 tbsp olive oil

300ml warm water

Topping

3 tbsp olive oil

2 tbsp Maldon salt

1 tsp black pepper, course ground

1 tbsp chopped fresh rosemary

1 tsp chilli flakes

Put flour, yeast sugar and salt into a bowl, mix oil with water and pour into mixture, mix together to form a rough ball.

Lightly flour a work surface and turn out the dough, knead for 5 mins to make smooth and soft. Transfer the dough to a lightly oiled bowl, cover loosely with clingfilm and leave to rise in a warm place for an hour until twice the size.

Lightly oil a large baking tray.  Turn the dough out onto the floured surface, knock it back with your knuckles, then press into the baking tray pushing the dough to the edges.

Cover again with clingfilm and leave for a further 30 mins to prove.

Preheat the oven to 220oc/200oc fan.  The dough should now look rather puffed up and spongy.  Use your finger to poke dimples in the dough.  Drizzle the oil over the dough, sprinkle with sea salt, pepper rosemary and optional chili flakes.

Bake in the oven for 15-20 minutes or until golden brown