Prep: 90 mins
Cook: 25 mins
VE, VG, DF
I made this loaf last night and it has already gone, too good to hang around!
250g strong white bread flour
250g tipo 00 flour, or double the quantity of strong white flour if you can't get hold of any)
1 tsp fine sea salt
5g active dry yeast
100ml extra-virgin olive oil (70ml for the dough; 30ml for the topping)
1 tsp salt flakes
2 tbsp coarse semolina or cornmeal (optional)
Put the flours in a large mixing bowl with the salt and yeast and whisk well to combine.
Make a hole in the middle and add 70ml olive oil, plus 250ml water.
Stir together until you have a very soft, but not too sticky, dough, if it seems a bit dry add some more water.
Tip the dough out onto a lightly floured work surface and knead (push the dough away from you with the heel of your hand, then fold it back into a ball) until soft and elastic.
Place the dough on a lightly oiled baking sheet, cover loosely with cling film and leave to rise in a draught-free place for 60-90 minutes until roughly doubled in size.
Then knock back the dough, and lightly dust the baking tray with the semolina, if using.
Gently press the dough out with your fingers to fit the baking tray.
Brush with olive oil and leave to rise again for about another hour, or until doubled in size again.
Whisk together the remaining 30ml olive oil with 30ml water until emulsified. Poke dimples into the surface of the focaccia with your fingertips.
Pour the oil-and-water mixture on top and scatter with the salt flakes and rosemary sprigs.
Cook at 220°C for 20-25min or until golden on top – keep an eye on it.
The focaccia is best eaten warm cut into thick slices.