Living in this land almost a decade. Learnt loads of things from Italians. Specially F O O D. After my homeland foods, this land’s food took my heart.The thousands varieties of tomatoes in summer is the best and the most delicious thing in here. Learnt thousands varieties of pasta dishes, salads. And tasted hundreds of hard and soft cheese that never tasted  before. Among all Pizza/Focaccia won my heart as yours. Though I learnt how to cook a pasta  dish in one second, it took so many years to learn how to make a correct pizza dough/focaccia dough. Though once I worked in a pizzeria, I failed millions and millions time to make a correct pizza/focaccia dough. Such a shame , but after a long time made a focaccia bread couple of weeks ago, It was well leavened but unfortunately my tray wasn’t big enough. I screwed up because of the tray. And I didn’t want to share it with you. My failure won’t make YOU perfect. It’s just ME. But here again with the same measurements, time and everything also with the correct tray. Really really obsessed with this focaccia bread. Back in days I made a good tray of focaccia, sliced it and freeze in zip lock plastic bag. Whenever I want a piece of bread, i thawed them and re heat in oven or well heated pan for couple of minutes. Did the same again after some years. Dunno why I stopped myself making these. However My focaccia top is dressed with rosemary and salt flakes. But you could add green/black olives, thinly sliced onion, rosemary and garlic etc. perfect for your breakfast, brunch, as a snack or use instead of store bought bread. You won’t stop loving these. 

1.in a small mixing bowl mix 25g brewer’s yeast with 40ml lukewarm water and 10g sugar.

2.into large mixing bowl add 650g flour, yeast and mix using a fork. If you have a stand mixture use it. 

3.add 50ml extra virgin olive oil and mix again. 

4.you will need around 380-400ml lukewarm water. Add little by little to the flour and mix well, 

5.when the dough is still dry, add 10g of salt and mix again. Leave your fork and now use your clean hands. Add water and work with your dough until it’s soft and smooth. Use a working board to mix the dough. Dusted some flour on it and work. 

6.apply 2tbs of olive oil in a large mixing bowl and place the dough. Cover with a cling wrap and place in the oven. SWITCHED OFF. Around 2h to leaven  

7.prepare a large baking tray apply 2-3tbs olive oil in the tray not to stick the dough. Spread the dough over the tray and cover using a kitchen towel and leave it to rest more 20-30 minutes. 

8.after 30 minutes make light holes over the dough using your middle three fingers of the hands. Mix 40ml EVOO and 40ml water and lightly brush using a kitchen brush or gently pour the oil water mixture over the dough. Make sure all the holes are covered with oil and water. 

9.spread some fresh rosemary and salt flakes over the focaccia and bake in pre heated oven around 30-35 minutes in 200’c. 

10.once it is done place in a rack and let it cool down. Slice and serve. 

TIP….

Slice your focaccia, place in a air tight container/zip lock plastic bag in freeze up to 3-4 weeks. When you plan to serve, thawed and place in a well heated pan and heat couple of minutes. You’ll have the fresh focaccia. 

ENJOY…..