What you’ll need
4 cups The Healthy Baker Plain Flour
1 teaspoon sea salt
3 teaspoons instant dry yeast
5 tablespoons olive oil
300ml water, warm
2 tablespoons olive oil
Focaccia topping; Zucchini and garlic
2 zucchinis, very thinly sliced
2 cloves garlic, peeled and finely chopped
4 tablespoons olive oil
Focaccia topping; Cherry tomato and basil
1 punnet cherry tomatoes
1 handful basil leaves
4 tablespoons olive oil
Mix flour, salt and yeast together in a bowl.
Whisk olive oil and water together in a jug.
Make a well in the centre of the flour and add the wet ingredients. Stir to combine then knead in an electric mixer with a dough hook or by hand for about 10 minutes, or until the recipe is smooth and elastic.
Place in a lightly oiled bowl, cover with a clean tea towel and leave to prove for one hour or until doubled in size.
Line a tray with baking paper and gently turn the dough out onto the tray. Divide dough into four equal rounds and press these into disc shapes about the size of a side plate.
Place on a baking tray, cover with a clean tea towel and rest for twenty minutes.
Preheat the oven to 200C. Top focaccia with one of the below topping suggestions and transfer to the oven to bake for 15-20 minutes or until cooked through.
Focaccia toppings; Zucchini and garlic
Mix zucchinis, garlic and olive oil together and season generously.
Spread across focaccia dough, drizzle with a little more olive oil and bake in preheated oven 20 minutes or until golden and cooked through.
Focaccia topping; Cherry tomato and basil
Mix everything together and season generously.
Spread across focaccia dough, drizzle with a little more olive oil and bake in preheated oven for 20 minutes or until golden and cooked through.
Variation; Rosemary and sea salt - press rosemary into dough, drizzle with olive oil and sprinkle with sea salt.
