3teaspoonssea salt flakesplus extra for sprinkling
3tablespoonsextra-virgin olive oilplus extra for brushing and drizzling
Instructions
Brush a baking tray (roughly 30cm x 23cm) generously with olive oil.
Place the flour, yeast and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed to combine. Add 450ml of warm water and the olive oil and mix to form a wet batter.
Spoon the batter onto the prepared tray and spread out with the back of an oiled spoon to completely cover the base. Drizzle some extra oil over the batter, use your fingers to create dimples over the top, then cover with plastic wrap and rest in a warm spot for 1 hour.
Preheat the oven to 220°C (fan-forced).
Remove the plastic wrap and sprinkle some extra salt over the top. Bake for 35-40 minutes or until golden. So the crust remains crispy, immediately transfer the focaccia to a wire rack to cool.
Notes
VARIATIONS Olive & Rosemary - Prior to resting the dough, press 155g (1 cup) pitted kalamata olives into the dough and sprinkle on 1 tablespoon coarsely chopped rosemary leaves. Drizzle some extra oil over the dough, then cover in plastic wrap.Pugliese - Prior to resting the dough, press 150g halved cherry tomatoes into the dough and sprinkle with 1 teaspoon dried oregano. Drizzle some extra oil over the dough, then cover in plastic wrap. Just before baking, sprinkle on some extra salt.Gluten-free Dinner Rolls - Spoon the batter into a greased 12-hole large muffin tin. Cover with plastic wrap, rest for 1 hour, then bake for 20–25 minutes or until the rolls are golden.NOTEYou can find Italian gluten-free bread flour at European delis and gourmet grocers.This recipe first appeared in Australian Gluten-Free Life Magazine Issue 39 as part of our "Let's Break Bread - Bake delicious and nutritious gluten-free bread in your own kitchen," feature. For more delicious gluten-free bread recipes pick up a copy or subscribe today.