This is the focaccia I make all the time. Three short kneads, 15 minutes apart, are what make it so light and full of bubbles. It’s perfect for summer, freezes beautifully, and toasts straight from frozen.
Makes one 30 x 20 cm tray
Ingredients
5 cups baker’s flour
1 tablespoon cooking salt
7 g sachet instant yeast
2 teaspoons sugar
2½ cups warm water
Olive oil, for the bowl, tray and topping
Flaky salt and nigella seeds, for the top
Method
Mix the flour and salt together in a large bowl.
In a jug, stir the yeast and sugar into the warm water. Leave it for about 10 minutes, until it’s foamy and bubbly.
Pour the yeast mixture into the flour and mix to a sticky dough.
Knead for a minute, then cover and rest for 15 minutes. Do this three times. These short kneads are what make it light and fluffy.
Oil a clean bowl, add the dough, cover and leave in a warm spot until doubled in size, about an hour.
Line a 30 x 20 cm tray with baking paper and oil both sides of the paper. Tip the dough in and leave it until it fills the tray and is puffy and bubbly.
Heat the oven to 220°C.
Press your fingertips into the dough all over, like you’re playing the piano. Drizzle generously with olive oil and scatter with flaky salt and nigella seeds.
Bake for about 20 minutes, until deep golden.
Cool on a wire rack.
Notes
Try rosemary, sliced garlic, olives or cherry tomatoes on top.
Cut leftovers into squares and freeze. Toast straight from the freezer.
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