Ingredients
Method
1. In a large bowl, combine flour, salt and dried yeast and mix with whisk to ensure salt and yeast are evenly distributed throughout flour.
2. Make a well in the centre of the flour mix and pour in warm water.
3. Stir together with a wooden spoon until just combined. Alternatively, you can mix in kitchenaid stand mixer with the dough hook.
4. Grease a second large bowl with olive oil and transfer the dough to this bowl to rise. Cover with a wet tea towel and leave for 40 mins or until doubled in size.
5. In the meantime, grease a large deep baking tray with a generous amount of olive oil, this will ensure the base of the focaccia is crispy.
6. Once the dough has doubled in size, place into an oiled baking tray and stretch out with your fingertips to the corner of the tray. Make sure not to tear the dough, or if you do, just push back together again.
7. Dissolve a generous amount of salt into 500ml of warm water until it is salty like the sea. Now pour over the focaccia into all the holes you have just made with your fingertips. Allow to prove for another 40 mins or until fluffy and doubled in size once more.
8. Preheat the oven to 220 degrees celsius on a fan forced function with level 1 moisture if applicable. If your oven does not have moisture function, place a bowl of water at the bottom of the oven for cooking.
9. Once the second prove is finished, drizzle more oil over the top and sprinkle with salt and other toppings (rosemary, olives, sun dried tomatoes, grapes, thyme, garlic).
10. Place in the oven and cook for around 40 mins or until golden and crispy all over.
11. Enjoy.
