Nothing beats fresh homemade bread and this focaccia recipe is great for everyone from beginners to experienced bakers alike.
The beauty of this recipe is that you can easily adapt it to include your favourite flavours and inclusions for an extra special lunch, dinner or simply a delicious snack.
8g Fermipan Instant Dried Yeast
500g Nelstrops Plain Flour
25g white truffle flavoured oil (you could use extra virgin olive oil or any flavoured oil you choose)
Crushed garlic (as much as you like)
Add all the ingredients to a stand mixer and using a dough hook, knead for about 5 minutes (if you don’t have a machine you can easily hand kneed the dough).
Take the mixture out of the bowl and knead it by hand for a further 5-10 minutes to create an elastic dough.
Leave the dough to prove and double in size.
Once doubled in size, take out of the bowl and manipulate it to around the same size as your tin (give it a gentle roll if needed).
Pour a little more oil into your tin to help give your base an extra crisp.
Place your dough inside your tin and using your fingertips push marks in the top of the dough.
Cover with cling film and leave to prove again until doubled in size.
Sprinkle the top of the focaccia with salt flakes.
Bake at 200c for 30 minutes.