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1
Weigh the flour and salt into a big bowl.
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2
Measure the water and oil into a jug.
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3
With a fork, stir the yeast into the water.
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4
Empty the jug into the bowl and stir all the ingredients together.
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5
Then knead the dough for 15 minutes (10 minutes in a mixer).
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6
Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film (air tight) and leave it in a warm place to grow to twice its size or for one hour (whichever is first).
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7
Glug three generous glugs of oil into your roasting tray (the base should be well covered so that as your focaccia bakes, the heat from the baking stone will fry the base so its deliciously crunchy).
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8
By hand, stretch your dough to about an inch thick and so it fits evenly into your very well oiled large roasting tray.
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9
If its larger than your tray, trim a bit off and use the dough for something else (pittas, rolls, bread sticks, pizza bases).
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10
Then drizzle a generous amount of oil on top, sprinkle over the garlic, mushrooms and thyme and dock the dough with your fingers (this is where you use the ends of your fingers and thumb to push firmly down onto the dough until you feel the base).
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11
The oil will be infused by the flavours from the other ingredients and will pool in the dock marks, plus it will help prevent massive bubbles forming in the dough.
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12
Cover the focaccia and leave it in a warm place to double in size or for one hour.
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13
Turn up your oven as high as she goes, uncover the focaccia and finish with a couple of generous bejewelling sprinkles of sea salt before placing into the over.
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14
Take it out when its baked and beautifully golden all over (about 15-20 minutes).
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15
To get the best out of your focaccia serve it hot out of the oven or reheat it before serving.
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16
A fat slice of your focaccia will also make a great deli style sandwich.
