Focaccia Bread

Ingredients:

•500g strong bread flour, plus extra for dusting

•7g dried fast action yeast

•2 tsp salt

•5 tbsp. olive oil, plus extra for the tin and to serve

•Toppings of choice to decorate

Method

1. Heat the oven to 220C/200C fan/gas 7.  Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial separation prevents the salt from killing the yeast.

2. Make a well in the middle of the flour and add 2 tbsp. oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Kneed for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with cling film and leave to prove for 30 min until doubled in size.

3. Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with your chosen decorations and leave to prove for another 10 – 15 mins.

4. Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp. olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.