For the dough:
350g/12oz Strong white bread flour
200ml warm water
50ml Extra virgin olive oil
One 7g sachet of quick action yeast
1/2 tsp Salt
For the topping you can use whatever you like although the olive oil is essential and the salt highly recommended, I used:
1 Small onion cut into wedges
A handful of black olives, halved
Mixed Italian herbs
Extra-virgin olive oil
Sea salt flakes
To make the Foccacia:
- Mix the flour yeast and salt together in a large bowl, make a well in the centre and pour in the oil and water.
- Bring everything together to form a dough (it will be quite sticky) knead for a few minutes on a well floured surface (you will need to rub some flour on your hands too, it is sticky!)
- Cover the bowl with oiled clingfilm and leave to in a warm place to rise for at least 1 1/2 hours but preferably overnight.
- Once the dough has risen knock it back and press out onto a large baking tray (you could make smaller breads by cutting up first)
- Pre-heat your oven o gas 6/400f/200c
- Using your fingers press dimples all over the surface of the dough, this will stop all the olive oil running off.
- Sprinkle over your toppings, drizzle generously with olive oil (don't be stingy with it!) and sprinkle over some sea salt.
- Leave to rise again for about 1 hour or until doubled in size.
- Bake for around 30 minutes.