- 400g Gilchesters Unbleached White Flour
- 100g Gilchesters Semolina
- 1 sachet Dried Yeast
- 1/2 tablespoon golden caster sugar
- 360-380ml lukewarm water
- 1/2 tablespoon sea salt
- 3 tbsps Olive oil
Toppings to decorate: Be creative, spring onions, rosemary flowers and thyme all work well
Place the flours and 1/2 tablespoon of sea salt in a large bowl, and make a well in the middle.
Add the yeast, sugar and 360ml lukewarm water and mix with a fork as you go, add the remaining water if the dough is too dry.
As soon as the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth springy soft dough.
Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra semolina, cover with a. tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
While the dough is rising, preheat your oven to 220C
To cook the focaccia, as soon as the dough is risen, pound it, then place on a baking tray sprinkled with semolina, and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
Leave to prove for another 20 minutes, decorate with your toppings and bake for 20 minutes until golden brown and soft in the middle.