1 serving
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Add sifted flour to a bowl with a generous drizzle of olive oil and a pinch of salt.
In a separate bowl, combine tepid water and yeast.
Add water and yeast to the flour and stir using a spoon until everything comes together and it becomes difficult to mix.
Knead for another 10 minutes by hand so that it has a springy, elastic texture.
Create some humidity for the focaccia by placing a bowl on top of dough.
Proof for 40 minutes. After, dough should be soft and smooth.
Add a handful of polenta or semolina to the bottom of a baking tray and place dough into tray.
Add a liberal amount of olive oil to the top of dough.
Press fingers into dough to create multiple indentations all over the dough.
Add toppings to dough.
Take a damp cloth and place it over baking tray.
Proof for another 45 minutes.
Top dough with sea salt and place in oven for 25 minutes at 400°F.
As soon as it comes out of oven, drizzle with a good amount of oil.
Leave to stand for at least 10 minutes.
Swap ingredients you don't have, make it spicier, find a vegan version, or get creative!
