Foccacia

Nicked from Paul Hollywood... https://www.paulhollywood.com/post/the-ultimate-focaccia

Ingredients

• 900g strong white bread flour
• 14g fine salt
• 18g fast-action dried yeast
• 54ml olive oil, plus extra for oiling
• 666ml water
• Things to poke in and sprinkle over (olives, onions, dried tomatos, dried herbs, etc etc)
• About 150ml olive oil, to drizzle
• Flaky sea salt

Method

Mix the dough ingredients (flout, salt, yeast, 54ml olive oil and water) in a big jug and ensure they're well mixed.

Then Kitchen Aid for a good 5/10 minutes, Paul starts off slow then ups the speed.

This amount of dough is too much for the Kitchen Aid to mix itself, so you have to hand mix first otherwise you'll find all the flour doesn't get incorporated.

Then prove it in a nice well oiled container for a couple of hours, if I'm feeling fancy I fold half way through.

Transfer it to a well oiled baking tray, stretch to fit and make dimples. Drizzle with oil and put the whole thing in a big plastic bag to leave to prove.

Once proved add the toppings, drizzle with more oil and bung in the oven.

Bake in a 220 fan oven for 20-25 minutes until golden. Don't bake for too long!