Name: Max’s Original & Best Focaccia
Ingredients: 50 ml extra virgin olive oil (or posh British rapeseed oil, or something similar — let’s not be too fussy); 288 ml warm water (ideally 38°C). Read the recipe for a precise, easy way to do this; 7 g sachet of fast-action dried yeast (Sainsbury’s yeast is perfect, it is what we use, and it’s amazing); ½ tbsp salt; Maldon sea salt; 540 g (we use) Shipton Mill Strong White Bread Flour; ½ tbsp caster sugar

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

This is the best sandwich bread there is. And the only one we make at The Sandwich Shop. It soaks up juice well, but maintains its structural integrity right to the end. You will never need another.

There are pictures below to show you what stuff should look like while you’re making it.