A crunchy golden dimpled crust and a chewy delicious core , topped by any or a combination of rosemary, tomatoes, onions, olives or just the wonderful nutty oliveoil with a pinch of salt. That is Focaccia..a simple savory flat bread that makes a great companion to soups or a wonderful base for a sandwich.
- Thoroughly mix the flour, semolina and yeast with a couple of generous pinches of salt. Mix 320ml warm water with the olive oil. Make a well in the middle of the flour mixture and gradually add the liquid. (It’s easiest to mix this together with a fork to start with and then, when it is just coming together, use your hands to make it into a ball.) Tip the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and springy to touch.
- Place the dough in a large floured mixing bowl and leave to rise in a warm place for 30-60 minutes until doubled in size.
- Preheat the oven to 200°C/Gas 6.
- Place the risen dough in an oiled baking tray (about 28 x 20cm) and sprinkle with a little salt. Grease your fingers with a little olive oil and prod out the dough to the edges of the tray.
- Press the olives and sunblush tomatoes into the dough so that they are slightly poking above the surface. Season with salt and pepper and scatter over the rosemary leaves.
- Drizzle the bread with a little extra olive oil and place in the preheated oven for 30 minutes until golden and cooked through.
- Turn out of the tray, then transfer to a board, slice and serve.