Italian Focaccia Bread

Ingredients - Makes one loaf or about 12 bread rolls

360 g Strong white flour
200ml tepid water
8g salt
8g sugar
15g fresh yeast or 1tsp dried yeast
15ml extra virgin olive oil

Method

1. Mix the yeast, sugar and a small amount of the warm water together in a bowl to activate the yeast.

2. Mix together the flour and salt.

3. Add the yeast mixture and then the rest of the warm water and olive oil to the flour and salt mixture. (Any foccacia flavouring can be added at this point if being used)

4. Mix all ingredients together until a smooth dough is formed; remove from the mixing bowl onto a floured surface.

5. Knead the dough for approximately 5 minutes until it takes on a more elastic, stretchy character.

6. Place in a floured bowl and cover with cling film, leave to prove in a warm place until the dough has doubled in size, approximately 20 minutes. (This will take longer if using dried yeast)

7. As soon as the dough has doubled in size it is time to "knock it back", this is done by kneading the dough for another 5 minutes to remove all of the large air bubbles and evenly distribute the small air bubbles.

8. If making a loaf Roll out the dough on a floured surface into a large rectangle (any wet flavouring such as pesto or black olive tapenade can be added at this point by spreading it over the rectangle in a thin layer, the rolling technique will also give the bread a swirled effect) then tightly roll it up. Pinch together the seam on the bottom of the bread and transfer to a lined baking sheet making sure the seam is on the bottom of the loaf, the loaf should be a long sausage shape.

9. If making bread rolls evenly split the dough into 12 pieces and shape into small balls, transfer to a lined baking sheet.

10. Cover the bread with cling film and leave to double in size once more in a warm place.

11. Once the bread has doubled in size it can be pricked with a fork and brushed with olive oil.

12. Bake at 200°c for 15 minutes turning the bread halfway through, to check if the bread is cooked pick it up and tap the bottom of the loaf if it makes a hollow sound its done, if the sound is more dense then the chances are its not fully cooked so return it to the oven for a few minutes to finish it off.

13. Once the bread is cooked remove from the oven and brush with olive oil again, sprinkle with sea salt to finish.