This is my take on the Italian bread that is loved all over the world. For me this is my go to bread recipe which I have adapted it to make not only Focaccia, pizza bases, bread and buns.
15 minutes +
300 mls warm water
3 tsp dried yeast
3 Tbsp brown sugar
3 cups plain flour
1 tsp salt
3 Tbsp olive oil
- In a small jug add the water, yeast and brown sugar. Mix all together and allow to sit for 5 mins, to allow the yeast to bubble. Add the 3 tablespoons of olive oil to the yeast mixture.
- In a large bowl, add the flour and salt. When the yeast mix has bubbled, add the yeast mixture into the bowl and mix all together with your hands and then tip the dough out onto a floured surface and knead the dough for 10 minutes until the dough is smooth. Once dough is smooth. Put into a lightly oiled bowl, cover and then put aside in a warm place for one hour or doubled in size.
- Preheat oven to 220C. Line a baking tray with baking paper.
Knock the dough down and knead for 1-2 minutes.
Take dough out, roll out slightly than press out dough with your fingers on a flat rectangular tray that is lined with baking paper. Press to the corners and use thumb or finger make dimples in dough and then let rise again till doubled in size. Can add any filling you want on the focaccia
Eg: dried or fresh herbs, chopped bacon, grated cheese.
You can mix any filling through the uncooked dough and put it on top as well. The choices are endless.
Bake in hot oven for 15-20 minutes.