I absolutely LOVE focaccia and I think I have indoctrinated my children to love them too. Whenever I bake one, it is almost gone before it cools down.
It’s ideal for picnics too.
This is my very, very simple version, that takes a very short time to make:
400 g strong white bread flour
100 g fine ground semolina flour
1 sachet dried yeast
½ tablespoon golden caster sugar
300 ml water, lukewarm
Preheat oven to 350deg.
Mix all the ingredients together and knead until the dough is bouncy (see my post on bread making). Leave to rise in a warm place (cover with a towel) for about an hour until the dough has almost doubled in size.
This is my favourite:
Mixed together halved cherry tomatoes, sliced onions, fresh basil leaves and sea salt in a tablespoon of white wine vinegar.
When the dough has risen, flatten it on a baking tray. Pour the topping evenly over the dough and press the tomatoes and sliced onions into the dough. You may wish to sprinkle some dried oregano on it. I added some fresh moringa leaves for topping…anything goes, that’s how I cook!
Drizzle generously with olive oil and bake in the preheated oven until slightly browned…there is nothing worse than burnt focaccia, so keep a close eye on yours.
Serve dunked in olive oil and balsamic vinegar.