Name: Focaccia all’olio (Flat olive oil bread)
Yield: Makes 1 oven tray of about 30 x 40 cm (12 x 16 in)
Cuisine: Italian
Ingredients: 2 tablespoons of olive oil plus extra for drizzling; a pinch of sugar; 500 g (1 lb 2 oz) bread flour; 310 ml (1¼ cups) tepid water; 25 g (1 oz) fresh yeast

Preparation info

Makes
1
oven tray of about 30 x 40 cm

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This can be served in place of any other bread or is excellent with fillings when it is well risen. You can also scatter some fresh rosemary or other fresh herbs on top before baking.

Ingredients

25 g (1 oz) fresh yeast
310 ml (1¼

Method

Put the yeast into a bowl with the water and the pinch of sugar and leave it to activate.

Put the flour and 1 teaspoon of salt into a large, wide bowl or onto a work surface. Add the yeast to the flour and mix in with a fork to incorporate. Add the 2 tablespoons of olive oil and begin kneading with your hands for about 10 minutes until you have a compact, smooth dough. Add a little more