Sunday, 17 October 2010
500g strong flour
1 and 1/2 tsp fast action yeast
Make the pizza dough in the bread machine ( yeast in first, then flour, then all the rest). You should get a fairly sticky soft dough at the end of the process. Line a baking tin ( mine is about 40x30cm) with baking paper and level the dough on it with a bit of flour ( I don't even use a rolling pin as the dough is so soft). Wet a tea towel and put it over the baking tin with the dough in it. let it rest for about an hour. Heat up the oven to about 220 degrees. In cup mix about 1/2 cup of waterwith a 1/4 of a cup of olive oil and pour it on the focaccia after it has more or less doubled in size. Sprinkle some rock salt and herbs etc al over the focaccia. Bake for about half an hour, it doesn't have to be too golden, just keep an eye on it.