ingredients
makes 2, each serves 8
1 1/2 lb white bread flour, plus extra to dust
2 tsp salt
1 tbsp fast action dried yeast
3 tbsp extra-virgin olive oil, plus extra to oil
TO FINISH
4 tbsp extra-virgin olive oil
coarse sea salt or crystal salt, to sprinkle
method
1. Sift the flour and salt into a large bowl, stir in the yeast and make a well in the middle. Work in 3/4 pint warm water and the olive oil to form a soft smooth dough.
2. Knead for 10 minutes until smooth and elastic, then put in a lightly oiled bowl. Cover and leave to rise in a warm place for 1 1/2 - 2 hours until doubled in size.
3. Lightly oil two shallow 10 inch metal pizza tins or pie plates. Knock back the dough and divide in half. Roll out each piece to a 10 inch round. Put in the oiled tins. Cover with a damp tea-towel and leave to rise for 30 minutes.
4. Using your fingertips, make deep dimples all over the surface of the dough. Drizzle with the olive oil, sprinkle generously with salt and spray with water. Bake at 200°C (180°C fan oven) for 20 - 25 minutes, spraying with water twice during cooking.
5. Transfer the focaccia to a wire rack to cool slightly. Serve warm, on the same day.
