Focaccia

Total Time: 7 hrs 5 mins Preparation Time: 6 hrs 40 mins Cook Time: 25 mins

Ingredients

• 30 g fresh yeast
• 280 ml warm water
• 60 ml wine
• 600 g bread flour
• 2 teaspoons salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sea salt, crystals and
• 3 tablespoons olive oil, for the topping

Recipe

• 1 cream the yeast in the water and wine.
• 2 in a large bowl, mix the flour with the salt and make a well in the middle.
• 3 pour in the yeast liquid and mix to a dough, then add the olive oil and mix to incorporate.
• 4 knead for 10 minutes, bearing in mind the dough will be quite moist, so keep hands clean and use a scraper to assist in the handling, using as little dusting flour as possible.
• 5 leave the dough to rise in a bowl covered with oiled clingfilm in a warm place for 1-1.5 hours, or until doubled in size.
• 6 turn out the dough onto a lightly floured work surface, split it into two and mould them into balls.
• 7 pat the balls flat and extend them using your palms and fingers to discs around 10 inches in diameter, placing them on well-greased pizza pans.
• 8 cover with oiled clingfilm and leave them to prof in a warm place for 30 minutes.
• 9 remove the clingfilm and dimple the loaves with fingertips, then replace the clingfilm and let them recover for up to 2 hours.
• 10 preheat the oven to 230°c/450°f.
• 11 scatter sea salt crystals over the loaves and drizzle olive oil into the dimples. bake for 20-25 minutes, spraying water into the oven with an atomizer 3 times in the first 5 minutes.