EASY FOCACCIA

If you have never tried your hand at breadmaking before then this is a great recipe to start with. With only 5 minutes’ hands-on time, and using this simple technique, you’ll be wondering why it’s taken you so long to give it a go. Cut this into little chunks for a delicious appetiser with drinks, serve slices alongside your favourite soup (or any meal),

or just eat it anytime because it’s totally delicious! Feel free to add extras on top before baking, like chopped fresh rosemary, olives, garlic, sundried tomatoes, cherry tomatoes, caramelised onions – the sky’s the limit.

PREP TIME: 5 MINUTES (+ 90 MINUTES ACTIVATING AND RISING)

COOKING TIME: 15-20 MINUTES

SERVES: 6

INGREDIENTS

1 tsp dry yeast

1 tsp white sugar

2½ cups (375g) plain flour

1 tsp salt

4 tbsp extra virgin olive oil, plus extra for greasing

flaky or coarse sea salt

fresh rosemary (optional)

Pour 1½ cups (375ml) lukewarm water into a large bowl. Add the yeast and sugar and stir to dissolve. Leave to activate for about 10 minutes (small bubbles should

form).

Add the flour and salt and stir until a dough forms – the mixture will be very wet. Place 2 tbsp of the oil into another large bowl. Tip the dough into the bowl and turn to coat in the oil. Cover with a tea towel and leave in a warm draught-free place for about 1 hour or until doubled in size.

Meanwhile, preheat oven to 220°C. Grease a 20cm Å~ 30cm baking dish and line with baking paper, then grease the paper well with olive oil.

Now here’s the secret step to ensuring the perfect focaccia. Once the dough has risen, take an edge and fold it into the centre. Give the bowl a quarter turn and do another fold. Repeat twice more, so you have four sides folded into the middle.

Tip the mixture into the prepared dish (smooth side up) and spread out to cover the base. Cover and let rest in a warm place for another 20 minutes.

Using oiled fingertips, press holes all over the dough. Drizzle with the remaining olive oil and sprinkle with sea salt, and rosemary if using. Bake for 15–20 minutes or until golden brown.

Serve warm or at room temperature. It’s best eaten the day it’s made but can be frozen for up to 1 month.

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