What you need:
250 gms bread flour/all-purpose flour
150 ml tepid water
1 tsp instant yeast
1/2 tsp sugar
1 tbsp extra virgin olive oil
1 tsp sea salt
2 tbsp extra virgin olive oil
1 tsp flaky sea salt
1/2 Meyer lemon
1/2 tsp blue poppy seeds
- feel free to play around with the toppings – you can use olives, onions, cherry tomatoes or just go with olive oil and sea salt
Sift the flour in a large mixing bowl and make a well.
In a separate bowl, pour out the water and add the yeast and sugar to it. Stir it, cover it and leave it for about five minutes until it bubbles.
After waiting, add the yeast mix to the flour and combine with a fork.
Knead the dough well for at least ten minutes and leave it to prove in a bowl in the oven or any warm place.
I like to cover the bowl with a warm, damp tea towel.
After an hour, the dough would have doubled in size. Punch out some of the air by knocking it a few times.
Prepare a baking tray by greasing it with olive oil and sprinkling some polenta or semolina on it.
Spread the dough through the length and breadth of the pan with your hands.
Pour some oil on the top surface of the dough and press down with your fingers to make holes or indents in the dough.
At this point, add your chosen toppings and sprinkle some sea salt.
Cover again with a warm, damp cloth and leave it to prove again for another hour.
Pre-heat the oven to 220 degrees centigrade and bake the focaccia for 20-25 minutes until golden brown.
As soon is it’s out from the oven, poke a few holes all along the bread and dribble some more olive oil all over.
De-mould and cut the focaccia once cool.
Remember to share it with someone you love.