Foccacia

• 1 Tbsp dry yeast
• 250 ml water
• 550600 g flour
• 1 Tbsp salt
• 1 Tbsp sugar
• 80 ml olive oil

1. Dissolve yeast in water and let rest for about 10min
2. Combine all ingredients and knead into smooth dough
3. Let rest for at least 2h or over night in fridge
4. Spread dough on baking sheet, cut into multiple pieces if necessary. Each piece should be about 2cm thick
5. Add dents with your fingers and rest for another 30min-1h
6. Preheat oven to 220C convection (240C upper/lower)
7. Bake for 20-22min

Notes

Add toppings or eat as is
Topping options:
* Cherry Tomatoes and green pesto
* Garlic butter/ garlic oil
* olive oil with herbs

Tags

Italian bakedgood bread vegetarian vegan yeast