Focaccia

Serves lots!

Ingredients:

• 400gr plain flour

• 320gr water

• Good glug of oil + extra for the top

• 3g yeast - 1 flat tbsp

• 7g salt- 1 flat tbsp

• 7g sugar- 1 flat tbsp

Method:

1. Add all of the dry ingredients in the bowl and combined well

2. Add the wet ingredients and mix well. Makes a shaggy dough

3. For the next 1-2 hours, sit the bowl next to you, and every now and then fold it into the middle

4. After 1-2 hours, put into the fridge and leave for a min of 24 hours (prefer 2 days, no more then about 5 days as it can over proof). If you are in the fridge, get it a little fold into the middle

5. Take out of the fridge and get your baking tray and paper, line it. Spread some oil, over and place your dough in the middle. Allow to come to room temp, approx 2 hours

6. Pre-heat your over to 230degrees C

7. Get your toppings, pour the extra oil over the dough. Dimple the dough and push in your toppings in

8. Bake for 35mins. Allow to sit for 30mins before cutting and devouring

I tend to leave the toppings off as they can burn in my oven; However, putting foil over the top will also reduce this.

If you dimple firm items into the dough, be prepared that they might fall out when you cut the dough. Cheese is fun to dimple into the dough, and then becomes yummy and cheesy.

Fun trick, get a small brie wheel and place it on the tray, laying the dough on top. Then bake, when done, you will have gooey cheese and bread to dip in.