Ingredients
- 500 gms AP flour
- 1 packet (7gms yeast)
- 325 ml tepid water
- pinch of salt
- olive oil
- A bit of polenta on the tray
- Tomatoes/Onions/Spring Onions/Basil
- A cup of semolina
Directions
- Add 7 grams sachet of yeast in a cup, 325 ml of tepid water, pinch of salt, tablespoon of olive oil and mix it well together.
- Pour over this water with the yeast over your flour and knead the flour
- You want to stretch the gluten. Knead it for 10 mins.
- Cover it with a bowl and let it prove for 40 mins.
- Shape the Focaccia now. Add some semolina flour to your baking dish and lay your stretched dough over it
- Pour a good quantity of Olive Oil on top of the dough.
- Here’s the part where you can decorate your Focaccia with vegetables and herbs of your choice. Just press them down slightly in the dough to fix them.
- Add a pinch of salt.
- Cover with a damp cloth and let it proof for another 45 mins.
- Cook this for about 20-25 mins at 200C.
- After removing from the oven, pour a tbsp of olive oil on top of the bread and let it cool.
120mins
Cook Time
