Ingredients for one tray, approx. 700 g
500 g plain flour
270 g water at room temperature
10 g brewer's yeast
15 g sugar or malt
12 g table salt
Extra virgin olive oil as required
For the glaze:
100 g water
30 g oil
10 g salt
Rosemary as required
Rock salt as required
Total weight: 800 g
Place the flour in a mound, make a well in the centre and add the yeast dissolved in the water (temperature approx. 15°C),
Half way through mixing the ingredients together, add the salt and oil and continue kneading without overheating the dough.
Leave to rest at room temperature for at least 30 minutes.
After this initial proofing, flatten the dough out in the oiled baking tray. The dough will not cover the entire tray yet. Leave to rise for 1 hour 30 minutes in the oven, with the dough resting programme.
After that time, flatten the focaccia out again with your fingers, now it will be much softer and will cover the whole baking tray.
Leave finger indentations in the dough, spray with a mixture of water, oil and salt, add a sprinkling of rock salt and roughly chopped rosemary, place in the oven for a second rising, for around 50 minutes or longer if required.
Then, select the "thin focaccia" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
If you have a food mixer, place the flour, the yeast crumbled roughly and the water in the mixer with the dough hook attachment and start mixing.
Once the mixture forms a ball, add the salt and then the oil and mix again.
I always recommend using a semi-whole wheat flour, which is more digestible and has a higher protein content.
When the focaccia is finished cooking, remove it from the baking tray immediately, otherwise it might dry out.
You can top the focaccia with cherry tomatoes and oregano if you like.