This Focaccia is sure to be the focal point of any table!
500g Strong White Flour
1 x 7g sachet Fast Action Yeast
2 tsp fine Table Salt
70ml Olive Oil
350/400ml Lukewarm Water
2 tsp Sea Salt
Any Vegetables of your choice, to make your art (e.g. Peppers, Red Onions, Asparagus, Spring Onions, Courgette)
Sift the flour into a large bowl.
Add the yeast to one side and mix in, add the fine salt to the other side and mix in, then with a balloon whisk, combine everything together.
Add 30ml oil and gradually add the water until you have a slightly sticky dough.
Turn this out onto a lightly floured board and knead for 5/8 minutes, until you have a soft dough.
Put the dough into a clean glass bowl, cover with a clean tea cloth and leave somewhere warm to prove for 60 minutes, or until it has doubled in size.
Lightly grease a baking sheet, approx. 25 x 35cm.
Stretch the dough to fit the tin, cover with the tea towel and allow to prove for another 40 minutes.
Heat the oven to 220°C/450°F/Gas Mark 7.
Push your fingers in the dough to make dimples.
Then, using your chosen vegetables, make a pattern on the top.
Brush the top of the dough and the vegetables with 40ml olive oil.
Sprinkle with the sea salt and bake in the oven for 25 minutes.
Once cooked, brush with some more oil and serve warm or cold.
