focaccia
500g. flour
1 small packet (11 g.) dried yeast - I used this one
sea salt
enough tepid water
pitted black olives
dried rosemary springs
good quality olive oil
* put the flour, yeast and sea salt in a bowl and add the tepid water a little at the time
* mix very well (if you find it has too much water just add a bit more flour)
* transfer into a floured working surface and knead until the dough is elastic and smooth, usually for about 10 minutes
* put the dough back into the bowl, dust with a bit of flour, cover with a clean cloth and let it prove in a warm place until it has doubled the size
* when the dough is double in size knock it down and place on a dusted working surface
* roll or push it out freely into an oval shape roughly 1 1/2 cm / 1/2 in thick
* place on a baking tray liberally dusted with flour or semolina and spread some pitted black olives in pieces, sea salt and dried rosemary (if you have fresh it is even better) on top
* finally push all with your fingers deep into the dough many times to make those characteristic holes and spread a generous quantity of good olive oil
* let it prove for another 30 minutes
* meanwhile preheat the oven 200 ºC /400 ºF
* when ready bake the focaccia for about 15 minutes and serve still warm
I have used this simple black olives and rosemary topping but you can create your own ... garlic, basil, onions, sun dried tomatoes are all delicious toppings to go on a focaccia.
image: homemade focaccia made by F. and me






