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Cooking
Delicious Homemade Focaccia – Easy Italian Flatbread
· 4 servings
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 leave it to rise for an hour in a warm spot.
Stretch onto the baking sheets
Prepare two baking sheets and brush them with olive oil. Divide the dough between them, drizzle each portion lightly with a little olive oil, and stretch it out with your fingers to cover the whole sheet. 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 ingredients right into the focaccia – just scatter them over one half of the dough and fold the other half over to cover them.
Bake
Bake in an oven preheated to 220–250°C for about 20–30 minutes, depending on how thick your focaccia is.