Focaccia

Almost foolproof focaccia: the dough is almost unbelievably wet but don’t be tempted to add extra flour. The polenta gives a crispy base.

Preparation time: 2 hours including proving. Cooking time: 30 minutes

Makes 2 loaves

 

Ingredients

• 500g ‘00’ pasta flour or strong white bread flour
• 1 tsp. salt
• 2 x 7g sachet dried yeast
• 2 tbsp. olive oil
• 400ml tepid water
• 1 tsp. dried polenta
• olive oil for drizzling
• fine sea salt

Method

1. Put the flour and dried yeast in a large bowl, mix thoroughly
2. Stir in the olive oil and about 300 ml of the water
3. Sprinkle the tsp. salt onto the dough
4. Stir the salt in and bring together to make a soft dough.
5. Work in the remainder of the water.
6. Tip onto a lightly oiled work surface and knead for at least five minutes
7. (or 3 minutes in an electric mixer with dough hook)
8. The dough will be moist but not wet enough to stick to the worktop
9. Cover the bowl with a damp tea towel or oiled cling film
10. Leave somewhere warm until doubled in size. (About an hour)
11. Oil baking trays and sprinkle with the polenta.
12. Fit the dough into the baking trays – don’t worry if it deflates slightly
13. Leave to rise again (30 minutes or so)
14. Heat the oven to 220C (Gas7)
15. Using your finger tips prod deep holes into the dough
16. Brush olive oil across the top of the loaf and sprinkle with the last sea salt
17. Bake the bread for 25 minutes until golden on the surface
18. Sprinkle with a little more olive oil.

Variants:

• Stab small sprigs of tender herb of your choice into the loaf before baking
• Drop a cherry tomato or an olive in the finger depressions
• Cover the top of your loaf with caramelised onions
• Sweet version: include a tablespoon of honey in the dough mix, sprinkle with suger