focaccia (italian flat bread)

• 1 sachet dry yeast (7g)
• 250ml warm water with a pinch  of sugar
• 400g strong plain flour
• 1 tsp salt
• 5 tbsp olive oil
• 2 tsp coarse salt

dissolve the sugar in the water and add the yeast. stir with your finger or a wooden instrument.

leave for 10 minutes. in the meantime, sift the flour and the salt into a large bowl.

add 2 tbsp olive oil and the water with the yeast (it should be foamy) and stir with a wooden spoon and add enough water to make a dough.

knead the dough on a floured surface for 10 minutes until it is smooth, adding more water or flour if necessary. put the dough back into the bowl and cover with a damp tea towel. leave to rise for 2 - 3 hours. the dough should double in size.

use a little olive oil to oil a tart tin (25cm) or a baking sheet. knock the dough back and knead again for a couple of minutes. press it into the tart tin or make a flat round shape on the baking sheet (using your hands, not rolling pin). cover with the damp tea towel again and leave to rise for 30 minutes.

preheat the oven to 200˚C. poke the dough all over with your finger and pour the remaining olive oil over the surface, using pastry brush to distribute it evenly. cover again and leave for another 30 minutes. sprinkle with the salt.

bake for 20 - 25 minutes until light golden colour. leave to cool on a rack.