Focaccia With Olive Oil Or Pizza Bianca

1. 1

   1. Mix flour with semolina in a large bowl or on the kneading board. Make a small indent in it.

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   2. Place yeast into 100ml of warm water and mix with a spoon until dissolved.

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   3. Pour the yeasty water into the indent in the flour, add pinch of sugar. Gently mix flour and yeast.

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   4. Gradually add olive oil (2 1/2 Tablespoons) and 200ml of warm water to the flour. Knead until smooth, but not too soft.

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   5. Knead the dough for 5 minutes, then form a ball and place in a suitable container. With a knife cut a shallow cross on top of dough, cover with kitchen towel and let rise for 2 hours.

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   6. Move the dough into an oven-baking pan (measuring about 45x36cm), flatten with hand into the shape and size of the baking pan. Cover and leave to rise for another hour.

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   7. Prepare a mixture of olive oil, salt and water for brushing the dough. Heat oven to 230u00b0C.

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   8. Make small indents, characteristic of focaccia, with your fingers in the dough.

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   9. Brush focaccia with the olive oil mixture and bake in oven for 10 minutes.

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    10. Sprinkle baked focaccia with additional olive oil and coarse sea salt if desired.

* Per serving · 4 servings · Values may vary.