Ingredients :
5 Cups All-purpose Unbleached Flour
2 Teaspoons Instant Yeast
2 – 3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Salt
1-2 Cups Warm Water
Preparation:
Measure the flour, oil, salt, yeast, and water, and add everything but the water into a large bowl and stir.
Add half the water and stir, and then continue to add water until the dough begins to come together into a shaggy ball.
Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
Knead for about 5 minutes, or until the dough is smooth and pliant.
Lightly oil a baking sheet with sides. Dump the dough into the pan punching it down to deflate it. Use your fingers to push and press the dough evenly over the bottom of the pan. Cover with a kitchen towel and let rise for 60 minutes in a warm place.
Use the tips of your fingers to dimple (holes) the entire top of the focaccia. Drizzle olive oil over the top turning the pan carefully to allow the oil to roll into the indentations.
Topping for rosemary focaccia:
2 Teaspoons Fresh, Chopped Rosemary
Extra Virgin Olive Oil
Coarse Sea Salt
Sprinkle coarse sea salt and chopped rosemary over the top of your focaccia.
Bake for 20 to 25 minutes until golden brown at 210°C and cool to room temperature before slicing.
Topping for tomato focaccia:
Cherry Tomatoes Cut In Half, or Sliced Larger Tomatoes.
Fresh Basil Leaves, Washed, Dried & Cut Into Thin Strips
Extra Virgin Olive Oil
Coarse Sea Salt
Sprinkle coarse sea salt and chopped basil over the top of your focaccia, arrange the tomatoes evenly across the top.
Bake for 20 to 25 minutes until golden brown at 210°C and cool to room temperature before slicing.
