Amazing Homemade Focaccia – Easy Italian Bread
·Make the dough
Crumble the yeast into lukewarm water and let it stand for about five minutes. Pour it into the flour, which you've seasoned with about a teaspoon of fine sea salt. Mix into a fairly loose dough, then let it rise in a warm place for an hour.
Stretch onto the trays
Prepare two baking trays and grease them with olive oil. Divide the dough between the trays, drizzle each portion lightly with a bit of olive oil, and stretch it out with your fingers to fill the whole tray. Dipping my fingers in flour now and then made this much easier.
Add the toppings
Sprinkle the surface of the dough with coarse sea salt. If you'd like to jazz it up, add herbs, olives or anything else you fancy. You can also bake fillings right into the focaccia — just place them on one half of the dough and fold the other half over the top.
Bake
Bake in an oven preheated to 220–250 °C for about 20–30 minutes, depending on the thickness of the focaccia.