Sift all your dry ingredients into the bowl of your mixer (or mixing bowl if making by hand).
Using the paddle attachment or k-beater (or a spatula), mix these ingredients until thoroughly combined.
Slowly add water, just enough that the dough comes together and cleans the bowl. Change to your dough hook.
Knead your dough on medium speed (or by hand) for 5 minutes – you will see that the dough becomes less wet and smoother.
After 5 minutes add the remainder of your water and knead for another 5 minutes. Add your 2 Tbs of olive oil and knead for another 10 minutes.
At this point you should have a soft, non-sticky, smooth dough. If not yet there, knead for a few more minutes until you’re happy with the feel and texture.
Remove from the bowl of the mixer and place into a lightly oiled bowl, covered with cling film or a damp tea towel, in a warm, draught-free spot to rise until doubled in size.
Preheat your oven to 200°C.Knock back
your dough and divide into two. Shape both into medium sized ovals and use your fingers to make light indentations all over.
Top with the respective toppings, distributing them evenly over the breads and making sure they are properly pressed down. Season with lots of flaky salt.
Leave to rise again in a warm, draught free place for about 20 minutes until nicely risen.
Pop into your oven and bake until golden, risen and hollow sounding when tapped underneath - around 30-40 minutes.
If the bread is getting too dark before it’s done baking, turn down your oven to 180°C or even 160°C if necessary to bake through.
Remove from the oven and pour (quite liberally) lovely lashings of olive oil all over both your focaccias – don’t worry, the bread soaks it in without becoming soggy. You want them to be glossy, juicy and soft!
Eat while still warm or pop them back into the oven just before serving later. Pop the leftovers into an airtight container and eat within a few days. These breads also freeze really well.
Makes 2 medium-sized focaccias.
Recipe reprinted with permission of Styled Fresh
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