---

---

375g bread flour (strong white flour)
7g fine sea salt
12g fresh yeast (6g if dried)
300g water, room temperature
60g extra virgin olive oil


Optional toppings:
Flaky sea salt
Rosemary
Sliced potatoes
Cherry tomatoes
Olives

1. Place the flour and salt in a bowl and combine. Add the yeast and then water, then mix until dissolved.
2. If using dried yeast check the instructions on the packet. You will either mix the yeast through the flour, then add the water. Or, you may need to pre-hydrate the dried yeast in the water first.
3. Make a well in the centre of the flour and pour in the liquid. Bring the mixture together to form a loose dough.
4. Mix the dough in the bowl for approximately two minutes, be fairly vigorous with this process as we are working to develop the gluten.
5. Line your bowl with the olive oil. Pour the oil into your bowl. Spread the oil from the bowl around the sides of the dough, then give your dough a fold. To do so, place your hands under one side of the dough, pull it up and stretch over to the other side.
6. Do this from the bottom, the top and each of the two sides (this is considered a single fold). This will help to merge the oil with the dough. Cover the bowl and leave to rest for 40 minutes.
7. Give your dough three more folds resting for 40 minutes each time.
8. Preheat your oven to 250°C/230°C fan/gas 9 (485ºF/ 450ºF fan) or as hot as your oven will go.
9. Gently slide your dough onto a tray dusted with a little semolina or polenta. Pour the rest of the oil onto the surface of the dough making sure it is evenly covered. Leave to rest for 15-20 minutes.
10. Press your fingers into the top of the dough to spread out into the tray. Make sure you press the whole surface (this will give your focaccia its dimpled look).
11. Top with your desired toppings and sprinkle with flaky salt, then place your tray in the oven.
12. Bake for 20-25 minutes or until your bread is crispy and golden. Take out, glaze with olive oil, cool and serve.