Focaccia (Jamie Oliver)

1.Add sifted flour to a bowl with a generous drizzle of olive oil and a pinch of salt.

2.In a separate bowl, combine tepid water and yeast.

3.Add water and yeast to the flour and stir using a spoon until everything comes together and it becomes difficult to mix.

4.Knead for another 10 minutes by hand so that it has a springy, elastic texture.

5.Create some humidity for the focaccia by placing a bowl on top of dough.

6.Proof for 40 minutes. After, dough should be soft and smooth.

7.Add a handful of polenta or semolina to the bottom of a baking tray and place dough into tray.

8.Add a liberal amount of olive oil to the top of dough.

9.Press fingers into dough to create multiple indentations all over the dough.

10.Add toppings to dough.

11.Take a damp cloth and place it over baking tray.

12.Proof for another 45 minutes.

13.Top dough with sea salt and place in oven for 25 minutes at 400°F.

14.As soon as it comes out of oven, drizzle with a good amount of oil.

15.Leave to stand for at least 10 minutes.