You may wish to top your focaccia with sliced tomato, red onion, olives, garlic, rosemary, walnuts……..
- 500g bread flour
- 2 teaspoons dried yeast
- sea salt
- 8 tablespoons extra virgin olive oil
- ¼ cup coarse cornmeal (optional)
Put the flour in a bowl. Dissolve the yeast in 350mls of warm water, leave for 5 minutes until frothy. Make a well in the flour and gradually add the water and 4 tablespoons of olive oil, mixing to incorporate. Turn out onto a floured board and quickly knead for 2 minutes. The dough should be very damp. Clean the bowl and dry it and then oil it. Place the dough in the bowl and cover with a damp cloth. Leave in a warm spot until doubled in bulk