About this recipe:There isn't an easier recipe for focaccia. This focaccia recipe is great for sandwiches, as well as for parties. It is a great base focaccia recipe to which you can add dried or chopped fresh herbs, olives or grated cheese. You may use more or less olive oil or salt if you wish.
1 teaspoon caster sugar
1 (7g) sachet dried active baking yeast
75ml warm water (45 degrees C)
250g plain flour
2 tablespoons olive oil
1/4 teaspoon salt
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In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat oven to 240 C / Gas 9.
Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking tray. Brush the dough with oil and sprinkle with salt.
Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
This is more a question of advice rather than a review. This is my first attempt at any kind of bread,i followed this receipe,my bread seems to have rose more than I would expect but looks delicious! But..the enter is just like dough! Anyone know where ive gone wrong? Advice welcomed! - 07 Oct 2012