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1
Lightly oil a 23 litre square plastic container.
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2
(Make sure you use a square tub as it helps shape the dough.)
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3
Tip the flour into a large mixing bowl and add the yeast to one side of the bowl and the salt to the other.
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4
Add three-quarters of the water and 40ml of olive oil, and turn the mixture round with your fingers.
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5
Continue to add water, a little at a time, until youve picked up all the flour from the sides of the bowl.
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6
You may not need to add all the water, or you may need to add a little more.
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7
You want your dough to be very soft wetter than a standard bread dough.
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8
Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
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9
Coat the work surface with some of the remaining olive oil, then tip the dough onto it and begin to knead.
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10
Knead for around 510 minutes.
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11
Work through the initial wet stage until the dough starts to form a soft, smooth skin.
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12
It's best to avoid adding any more flour, as the dough is supposed to have a wet, sticky consistency.
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13
When your dough feels soft and elastic, put the dough into the oiled tub.
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14
Cover with a tea towel and leave to rise until at least doubled in size about 1 hour.
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15
Line 2 baking trays with baking parchment and drizzle with olive oil.
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16
Put more olive oil on the work surface and dust with fine semolina if you have some.
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17
Carefully tip the dough onto the surface.
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18
Handle the dough very gently so you keep as much air in it as possible.
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19
Divide the dough in half.
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20
Stretch each piece out to a flat, even piece and place on a baking tray.
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21
Put each tray into a clean plastic bag and leave to prove for about 1 hour, until the dough is doubled in size and springs back quickly if you prod it lightly with your finger.
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22
Meanwhile, heat your oven to 220C/gas mark 7.
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23
Use your fingers to make deep dimples in the focaccia, pushing them all the way through the dough to the bottom.
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24
Drizzle each focaccia with olive oil and sprinkle with a little flaky sea salt and oregano, then bake for 15 minutes, or until cooked through.
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25
Tap the bottom of the focaccia and you should hear a hollow sound.
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26
Trickle with more olive oil, then cool on a wire rack.
