Foccacia

2 cups of strong bread flour

1 cup of tepid water

1 tsp instant yeast

1 tsp sea salt

1 tbsp honey

extra virgin olive oil

toppings – mixed herbs, garlic infused oil and coarsely ground sea salt.

Sift 1 cup of flour and the yeast into a large bowl. Add the water and honey and mix by hand for about 2 minutes, until completely incorporated. Add remaining flour, stir again until incorporated. Do not overmix, the mixture will be quite sticky and soft.

If you have time, cover and refrigerate overnight, then remove dough from fridge two hours before baking. If not, leave in a warm draft-free spot for a few hours (generally ranges from between 2 – 4 hours depending on the weather).

Preheat the oven to 230 degrees Celcius. Line a tray with baking paper brushed with a little oil. Carefully encourage the dough out onto the tray using an oiled spoon. Drizzle garlic infused oil over the dough sparingly, and top with a sprinkle of sea salt and herbs.

Bake for about 15 minutes or until lightly golden brown. Remove from oven, and place focaccia on a rack to cool.

Eat when just cool enough to be handled with fingers, preferably while steamy warm with spicy tomato relish smothered on top. =)