Focaccia Recipe

This is a recipe for a basic focaccia. I like to add additional salt and olive oil, and eat with pesto or as a side dish to anything it goes with. Really simple recipe and quite fun!

Prep Time: 30 Minutes
Cook Time: 20 Minutes

Ingredients:
4 g white sugar
7 g active dry yeast (one sachet)
80 ml warm water (110 degrees F/45 degrees C)
250 g all-purpose white flour
30 ml olive oil (or more!)
2 g salt (or more)

Directions:
1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly and lightly for about 1 minute tops.
3. 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 30 minutes. Leave it for longer if it hasn't doubled by then.
4. Preheat oven to 475 degrees F (245 degrees C).
5. Deflate the dough and turn it out onto a lightly floured surface; briefly knead lightly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt, I like it with quite a bit more salt and oil.
6. Optionally, sprinkle on grated parmesan, or olives, or chopped sundried tomatoes. You can even add these as you knead it.
7. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10-15 minutes. If you like it crunchier and darker in the outside, you may have to wait 20-25 minutes.