Nigel Brown FocacciaEmbrace your inner Italian with this oven-baked bread...

Ingredients


Method

1. In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.

2. Add 125g flour, salt and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the remaining flour. Knead the dough until smooth, elastic and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1cm thick. Place in greased 20x30cm tin or baking tray. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 C / Gas 6.

4. Poke dimples in the focaccia and drizzle 1 tablespoon of the olive oil on top. Bake in the preheated oven for 15 minutes.