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Focaccia
Preparation info
- For
6-8
- Difficulty
Easy
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
A classic of Italian cuisine with ancient Roman origins, this was adopted by the Ligurians first and is now popular everywhere. It is a cross between pizza and bread, with the addition of olive oil and coarse salt. You could include cheese, olives, onions or even sweet ingredients.
Ingredients
Method
Dissolve the yeast in the water. Put the flour in a bowl, then add the oil, yeast liquid and pinch of salt. Mix together, adding more water if necessary to obtain a very soft and smooth dough. Knead for about 10 minutes, until elastic, then place in a bowl, cover and leave to rise in a warm place for 1 hour or until doubled in size.