Quick Focaccia

Focaccia (pronounced fo-kah-cha) is a flat bread that originates from Italy.

I have significantly shortened the proving time so this recipe can be made within class time.

Ingredients

400g strong flour
7g sachet or 1 teaspoon of dried yeast
Salt
Olive oil
Small bunch of rosemary

Method

1. Add 400g of strong flour to a mixing bowl
2. Add the sachet of yeast
3. Add 2 level teaspoons of salt
4. Now add 4 tablespoons (60 ml) of olive oil
5. Gradually pour in 200 ml of warm water and stir until a ball of dough is formed
6. Sprinkle flour onto the work surface and knead the dough for around 5 minutes until smooth
7. Grease a rectangular baking tray (around 20cm by 30cm)
8. Place the dough into the tray and stretch it until it cover the whole tray
9. Cover with a tea towel and allow to prove in a warm place for around 20 minutes
10. After proving, press the fingertips into the dough to produce holes
11. Position rosemary sprigs into some of the holes
12. Place the tray into a preheated oven of 220C/200C fan/gas 7 until golden
13. Drizzle some olive oil over the top while it is still hot