Pass around a plate of this tasty foccacia to get the party started.
- Combine the flour, yeast and salt in a large bowl. Combine water and 11/2 tablespoons of the olive oil in a medium jug. Make a well in the centre of the flour mixture and add the water mixture. Stir with a wooden spoon and then use your hands to mix to a soft dough.
- Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Shape into a ball. Brush a large bowl with olive oil to lightly grease. Place the dough in the bowl and turn to coat in oil. Cover with plastic wrap or a damp tea towel, and place in a warm, draught-free place for 11/2 hours or until the dough has doubled in size.
- Preheat oven to 220°C. Lightly brush 2 baking trays with olive oil to grease.
- Punch down dough (knock out most the air) with your fist. Divide the mixture in 2 equal portions. Turn out onto a lightly floured surface. Cover 1 portion with a damp tea towel and set aside. Use a lightly floured rolling pin to roll 1 portion out to a 22 x 30cm rectangle, about 3cm thick. Lift onto prepared tray and cover with a clean tea towel. Repeat with the remaining dough. Set aside in a warm, draught-free place for 30 minutes or until the dough has doubled in thickness.
- Use your fingertips to make a dimpled pattern over surface of the dough. Drizzle with remaining oil and sprinkle with sea salt. Bake in oven, swapping trays halfway through cooking, for 40 minutes or until golden and cooked through. Serve with prawn and pork rillette (over page).
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set