EASY FOCACCIA

You can bake the bread weeks before you need it, and store it in the freezer.

Preparation, proving and cooking: 90 minutes

YOU WILL NEED:

500g strong plain flour • 2 teaspoons salt

11g (1 sachet) instant yeast • sea salt flakes

2 tablespoons extra-virgin olive oil

300ml water, plus 75ml for later extra-virgin olive oil to oil the pan and to drizzle over

1. Sift the flour into the bowl of the mixing machine. Add the salt and yeast. Attach the dough hook. With the motor running on low, add the extra-virgin olive oil and water. Work the resulting dough for 10 minutes. Remove the dough hook.

2. Lightly brush a low-rimmed baking pan with extra-virgin olive oil. Transfer the dough to the pan and spread it out. Cover the pan with a cloth and leave it to prove for an hour.

3. Preheat the oven to 220°C.

4. Poke the surface of the dough with your finger-tips. Drizzle it with extra-virgin olive oil and season it with sea salt flakes. Pour 75ml of water over the top.

5. Bake the focaccia for 20-25 minutes till well risen and golden. Allow it to cool before wrapping it well and storing in the freezer.