A lot of recipes make focaccia with just strong bread Flour but for both pizza and focaccia Dough I normally blend half and half plain flour and bread flour. The lower gluten content of the plain four gives a much softer crust.
- 100g plain flour
- 100g strong bread flour
- 100ml lukewarm water
- 1 sachet (8g) instant yeast
- tsp of salt
- 2tbsps of olive oil (plus more for proving the dough)
- Bunch of rosemary
- Coarse sea salt flakes to top
Combine the flour, yeast, salt and oil in a large mixing bowl. Form a well in the centre of the flour and gradually add the lukewarm water. Bring the dough together, adding water and kneading around the bowl until all of the flour is incorporated. You may not need to use all of the water.
Take the dough out of the bowl and knead on a well floured surface for a few minutes. Once the dough is kneaded add a good slug of olive oil to the bottom of the mixing bowl. Then put the dough back and cover the bowl with clingfilm. The oil will stop the dough sticking to the sides of the bowl as it rises.
Place the bowl somewhere warm for a couple of hours to allow the dough time to rise.
After a couple of hours take the dough out of the bowl and give it a further gentle knead to incorporate the olive oil. Lightly oil a round baking tin and dust it with flour, a cake tin is perfect. Press the dough ball in to the bottom of the tin, kneading it gently outwards so that it almost touches the edge. Chop the rosemary coarsely and press it down gently into the top of the focaccia dough.
Preheat your oven to 200c and leave the dough to rise again for around 20 minutes. Before baking scatter over the Sea Salt Flakes, patting them gently into the dough. You can also add the classic dimples to the top of the dough if you want, just press down about one cm into the dough with your little finger or the end of a wooden spoon. The focaccia should take about 20-30 minutes to bake. The top will be a fairly deep brown colour by the time it’s done.