for 1 bread

Dough

500 g	pizza flour
1 ¾ tsp	salt
1 parcel	dry yeast (approx. 7 g)
4 dl	water
1 tbsp	olive oil

To fold

a little

olive oil

Focaccia

2 tbsp	olive oil
½ tsp	sea salt

How it's done

Dough

Mix the flour, salt and yeast in the food processor bowl. Add the water and oil, knead into a sticky, moist dough using the dough hook on the food processor for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 hr.

To fold

With lightly oiled hands, fold all four sides of the dough in towards the centre, cover and leave to rest for approx. 30 mins. Repeat this step three times. Cover the dough and leave to rise in the fridge for approx. 24 hrs.

Focaccia

Place the dough in the prepared tin, stretch the dough to fit the tin with oiled fingers, cover and leave to rise again at room temperature for approx. 2 hrs.

Drizzle the oil over the dough, use your fingers to make indentations. Sprinkle with salt.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 240 °C. Take the focaccia out of the oven, remove from the tin and place on a rack to cool.

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