Focaccia

A Phil Matthews recipe

Ingredients

  • 500g flour
  • 10g salt
  • 15g dried yeast
  • 30ml olive oil
  • 280ml luke warm water

 

Method

  • Sieve the flour and salt together into a bowl
  • Add yeast and water
  • Sprinkle a surface with flour, get mixture out of the bowl and knead for about 10 minutes until dough is smooth and elastic. (If sticky add a little more flour)
  • Put dough into a bowl, cover and leave in a warm place to double in size.
  • Once it has doubled in size, knock back gently and press into an oiled shallow tray
  • Press dimples into the top of the focaccia, sprinkle over oil and salt
  • Leave to prove to double in size and then bake at 230 degrees celsius
  • When it's springy to touch, that's when you know it's cooked

 

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