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Focaccia
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Total Time:
45 minutes
Delicious and easy homemade Italian flatbread.
Ingredients:
  • 20 g fresh yeast or 2 × 7g sachets of dried yeast
  • 20 g runny honey
  • 500 g strong bread flour plus extra for dusting
  • 500 g semolina flour plus extra for dusting (if you can’t get hold of any semolina flour, plain flour will do)
  • extra virgin olive oil
Instructions:
  • After completing Step 8 of the basic recipe, divide the dough into halves or quarters. Shape each portion into a rustic oval about 1.5cm thick without worrying about perfection. Place them on a baking tray dusted with semolina, spread your chosen topping, then use your fingers to create holes in the dough. Let it rise for 45 minutes until it reaches a height of 3cm. Bake at 240°C/475°F/gas 9 for 15 minutes. Once done, drizzle extra virgin olive oil and sprinkle sea salt on the focaccia. Enjoy after it cools slightly.

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