Method

Place the flour, dried yeast, Italian herbs, ½ tsp salt, sugar and 2 tablespoons of the olive oil into a bowl. Pour in most of the water and mix till you have soft dough. Add the remaining water if needed to bind the focaccia dough. Place onto a floured work surface and continue to work the dough for 4 minutes, kneading till soft and smooth. Form into a ball, grease a large bowl with some of the remaining olive oil and place in the dough. Brush the top with some more oil, cover with cling film, and leave to rise for 45 minutes, or double in size. Turn the dough out onto a floured surface again and knock out the air, flattening the dough. Roll out the focaccia into 4 circles. Grease 2 large trays with a little oil and place on the focaccia. Drizzle over a little oil then decorate with the toppings of your choice. Allow to rise again for 25 minutes then bake in the oven at 200`c for 20-25 minutes. If you wish to add Parma ham or rucola as a topping, add on now when you are ready to serve.

Serves 4


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