Focaccia is made with a wet dough, and so is ideally suited to making with a food mixer or processor. I always find that working it by hand leaves your hands too messy to be comfortable. To the basic bread dough, you add extra water and olive oil. The bread is finished with a sprinkling of coarse sea salt and some dried mixed Mediterranean herbs and a good shot of olive oil, and has an open texture.
By making a rough dough from less than the full amount of water the gluten starts to form, and this has the advantage that you are not trying to form the dough from a very wet mix.
- 500 grams strong white bread flour
- 10 grams yeast
- 10 grams sea salt
- 50 grams olive oil
- 350 grams water
- Coarse sea salt
- Dried mixed herbs provencal or similar
- Dissolve the sea salt in the water
- Mix the flour and yeast together in a bowl
- Add 300 grams of the water to the flour and mix until a rough dough is formed.
- Gradually add the rest of the water and the olive oil to the dough as you are mixing
- The dough will be sticky, but this is to be expected.
- When the dough is elastic, place the dough into an oiled baking tray and leave it until it doubles in size. Cover it with an oiled bag to prevent it sticking.
- Cut the dough in two, and stretch each piece to fit into a baking tray.
- Prove for another hour or so, heating the oven to 210- 220 degrees.
- push your fingers into the dough and drizzle with some extra olive oil
- sprinkle with the salt and mixed herbs
- Cook for 15-20 minutes
- Cool on a rack until it is ready to tear and share