Italian Focaccia

Method

Dough

1. Mix the yeast and water

   Mix the water with the yeast in a jug and set aside.

2. Make a rough dough

   In a separate bowl, mix the fine sea salt and flour together. Pour in the yeast water and mix until it forms a rough dough.

3. Knead

   Lightly oil a work surface and tip the dough out onto it. Knead by hand for 8 to 10 minutes until the dough becomes smooth and elastic. Alternatively, knead it in a food mixer with a dough hook for 6 to 8 minutes. Use the listed 50g olive oil allowance for the work surface, bowl, pan, dough surface and finishing drizzle. The separate 30g oil is for the onion topping.
   10 min timer
   Why this mattersThe elastic feel is a sign that the gluten is developing. That stretchy structure holds the gas from the yeast and gives focaccia its open, airy crumb.

Prove

1. First rise

   Place the dough in an oiled bowl and brush a little oil over the top. Cover and leave for 30 minutes to expand.
   30 min timer

2. Knock back and fold

   Gently knock back the dough with your fist, then reshape it. You can fold it if you like, bringing the sides over onto the middle as you would fold a jumper.

3. Second rise in the pan

   Oil the base of a deep-sided baking pan about 30cm x 20cm (12in x 8in). A Roasting Tray works well. Place the dough in the pan and stretch it out into the corners. Brush it lightly with olive oil and cover with cling film to stop it drying out. Leave somewhere warm to rise for 30 minutes.
   30 min timer

4. Light Charlie

   While the dough rises, light half a football of good-quality lumpwood charcoal in Charlie and bring the oven up to 220°C (430°F) with the door closed. Set the Cooking Rack in the top position.

Top

1. Dimple the dough

   When the dough has risen again, make a claw with your hand and press your fingertips firmly into the dough. Work all the way across the surface until it is covered in dimples, trying not to knock out too much air.
   Why this mattersThe dimples become little pockets that hold the olive oil and topping, giving focaccia its classic look and its crisp, oily patches.

2. Make the onion topping

   Put the finely sliced onions in a bowl with the 30g of water and 30g of olive oil and mix well.

3. Rest and top

   If you have time, leave the dough to rest for another 30 minutes. Then spread the onion mixture evenly over the top, dot with the olives and sprinkle over the sea salt flakes.
   30 min timer

Bake

1. Bake

   Place the pan on the top rack in Charlie at 220°C (430°F). Close the door and bake for 15 minutes, until the focaccia is golden and the onions are soft and starting to colour. Give it a few more minutes if it needs more colour.
   15 min timer
   Why this mattersUpper racks are gentler and lower racks are hotter and more direct. On the top rack the onions soften and colour without scorching, while the oiled pan crisps the base.

Serve

1. Finish and serve

   Take the focaccia out of the oven and drizzle over any of the 50g of olive oil you have left. Leave it to cool a little, then serve with olive oil and balsamic vinegar for dipping.