This recipe is from http://www.chefkoch.de and it’s easy to memorize. What’s brilliant about this recipe is that you just mix up the following ingredients:
450g white flour
450g lukewarm water
2 packets of dried yeast
2 tsp salt
1 pinch of sugar
Leave this very wet mixture to stand for about 5 hours at room temperature or overnight. Don’t forget to cover the bowl with a clean teacloth.
Tip the very spongey dough onto a baking tray lined with baking parchment. Tease the dough gently into all the corners of the baking tray and handle with care so you don’t knock out all the yeast bubbles. Leave to rise around 50 minutes (or longer if necessary).
Preheat oven to 200C. Slice a few tomatoes thinly or halve some cherry tomatoes. Give the dough a good sprinkling of olive oil, decorate with the tomato slices, scatter some fresh thyme or rosemary on top. Sprinkle over some coarse salt (and chili flakes or pepper, for example).
Bake focaccia for 25 minutes until golden and sizzling. Leave to cool for 20 minutes on a cooling rack before cutting.
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