- 4 cups of high grade flour (I like to substitute 1 cup with wholemeal – it’s just my personal preference)
- 1+1/2 cup water
- 1/2 tablespoon dried instant yeast
- 2 teaspoon salt
- 1/4 cup olive oil
Follow these steps:
- Mix flour, yeast, and water together and knead for 15 minutes until smooth.
- Let it raise until double in size (~45 minutes)
- Punch it down in the center and add salt and some olive oil. Keep squelching the sides towards the middle to integrate the oil into the dough. Keep adding more oil as you go until it’s all added and the dough is smooth.
- Leave it to rest for 30 minutes.
- Punch it down again and pat it out into a disc about 2 cm thick onto a piece of baking paper. If you are baking with a pizza stone but don’t have a pizza paddle, make sure the baking paper is well dusted with flour so you can slide the focaccia onto the pizza stone later. If you have a pizza paddle, just have the focaccia on a well floured surface.
- Let the focaccia rise for 30 minutes and preheat the oven to 220 C. (Heat the pizza stone too if you are using one.)
- Drizzle the focaccia with another 2 tablespoons of olive oil and grind over 1 teaspoon or so of rock salt.
- Use your hands to gently smear the oil and salt around on top and then sink ALL your fingers into the focaccia to make lot of dimples. Don’t worry about making the dimples too deep; they tend to close up when baked. This step is VERY SATISFYING! 🙂
- Spray with a mist of water on top and bake for 30 minutes until it’s golden.
Note: You can top a focaccia with whatever you fancy. Often I’d add some rosemary, thyme, or olives. I had also topped it with tomato paste followed by one of the above, omitting olive oil and salt on the top. The possibility is endless!