Focaccia

by @ikrecipes

Italian olive oil bread, crisp outside and soft inside, with its classic dimpled top.

Ingredients

  • 500 g flour
  • 7 g dry yeast
  • 1 tsp sugar
  • 400 ml water
  • 2 tsp salt
  • 6 tbsp olive oil
  • 1 tsp oregano

Method

  1. Dissolve the yeast and sugar in the lukewarm water; add the flour and salt and mix into a sticky dough.
  2. Add 2 tablespoons of olive oil, cover and let it rise for 1½ hours until doubled.
  3. Oil a baking tray with 2 tablespoons of olive oil, spread the dough out and rest for 30 more minutes.
  4. Dimple the dough with your fingers, drizzle with the rest of the oil and sprinkle with oregano and a little salt.
  5. Bake at 220°C for 20–25 minutes until golden.