400 ml/1¾ cups warm water
7 g/2¼ teaspoon/1 packet active dry yeast
15 ml/1 tablespoon sugar
700 g/5 cups all-purpose flour, plus additional for kneading
10 ml/2 teaspoons garlic powder (optional)
10 ml/2 teaspoons kosher salt, plus
125 ml/½ cup extra-virgin olive oil, divided
coarse sea salt, for sprinkling
- Combine the warm water, yeast and sugar in a small bowl and leave in a warm place until the yeast is foaming, at least 15 minutes.
- In the bowl of an electric mixer fitted with a dough hook, combine the flour, garlic powder (if using) and salt, then pour in the olive oil and the yeast mixture and mix on low speed.
- Once the dough has come together, continue to knead for 10 minutes on a medium speed until it becomes smooth and soft. Remove the dough and shape into a ball.
- Lightly oil the bowl and return the dough to the bowl. Cover with plastic wrap and let stand for 1 hour.
- Sprinkle the base of 2 18 x 28 cm/7 x 11 in shallow baking trays with polenta or semolina.
- Knead the dough again for about 3 minutes then divide into two portions. Flatten each portion onto a baking tray, pulling and stretching to fit into the trays.
- Let rest for 10 minutes, then make dents in the dough with your fingertips, drizzle some olive oil over and sprinkle rough sea salt over.
- Leave to prove for another hour.
- Meanwhile preheat the oven to 220°C/425°F. Bake for 20-25 minutes or until the top of the focaccia is golden brown.
- Remove from the oven and let it rest before serving it warm.
Variations: Sprinkle with rosemary or Parmesan cheese, olives or sundried tomatoes be fore putting in the oven.
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