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:
THE DOUGH
400 g strong white bread flour
100 g fine ground semolina flour
sea salt
1 sachet dried yeast
½ tablespoon golden caster sugar
300 ml water, lukewarm
1 egg
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.
THE TOPPING
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.
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