Extra virgin olive oil, for oiling surfaces and brushing
For the brine (La Salamoia)
100ml lukewarm water
1 tbsp extra virgin olive oil
½ tsp Gewürzhaus Kosher Salt
To make the dough (L’Impasto)
Mix the water, yeast and honey together in a small bowl. Set aside, while preparing the rest of the dry ingredients.
Sieve both flours into a large mixing bowl. Add the salt and stir.
Make a well in the centre of the flour mixture. Pour in 2 tablespoons of olive oil and the yeast mixture. Stir until well combined. The mixture should be soft and slightly sticky. Tip the dough out onto a well-oiled surface. Knead for 10 minutes.
Place the dough in an oiled bowl. Cover with a tea towel and leave to prove in a warm area for 2 hours. The dough should double in size.
Once it has risen, knock back the dough. Oil your baking pan with 1 tablespoon of olive oil. Spread the dough across the pan evenly, by gently stretching it out to the edges of the pan.
Brush the dough with olive oil. Cover the pan with a tea towel and leave to prove for another hour. While the dough is rising, preheat the oven to 200°C.
Once it has risen, firmly dimple the dough using your first three fingers. Start from the top of the pan and work your way towards yourself.
To make the brine (La Salamoia)
Mix the water, olive oil and salt together. Pour over the dough. Each dimple should be filled with the brine. Sprinkle the dough with Focaccia Herbs and a pinch of Pyramid Flake Salt.
Place on the lower rack of your oven for the first 15 minutes and the higher rack for the last 5-10 minutes. Check the focaccia throughout the last 5-10 minutes. It is ready when it is golden and crispy on top and golden underneath.
The focaccia is best eaten when warm. You may wish to add a drizzle of olive oil on top once cooked. It can be served as an accompaniment to a variety of meals, sliced open to create a sandwich or simply eaten as a snack.
The focaccia should be crunchy on the outside and soft on the inside. Using Type 00 flour creates a softer crumb. If you prefer a chewier dough, we recommend using only plain flour for the total flour quantity.