Ingredients:
- 500g strong wholemeal bread flour
- 400g/420g water
- 1tsp fast-action dried yeast
- olive oil
- olives
- baby tomatoes
- salt/pepper
I have used this recipe twice now to make focaccia, the first time I used white flour and this time I decided to use brown. I personally love both so, it's totally up to you which you want to use.
Start by mixing the yeast with lukewarm water and let it activate for about 10mins. Mix the water with the flour and add a drizzle of olive oil. Don't add any salt just yet as salt kills the yeast which will obviously prevent the dough from rising. Knead the dough for about 5mins, place in a big bowl, cover it with clingfilm and then lay a tea towel on top of it. Place the bowl in a warm place to prove.
After 3-4 hours move your dough in a baking tray or pyrex, drizzle some olive oil on top and then start by pushing it down with your fingers to create holes all over the dough. Spread it across the baking tray evenly. If you want you can let it prove for a second time at this point but it is not necessary. Add the olives and sliced tomatoes all over the dough and then add lots and lots of salt and pepper on the top.
Bake in a preheated oven at 180° for 25-30mins.
Enjoy your focaccia as part of a big meal or have with some cheese and tomatoes on the side.
