My focaccia

This is a big dinner party hit and great with a glass of fizz as guests arrive, it's also fool proof and infinitely variable.  The picture's of a puttanesca version (shamelessly stolen from Gino D'Acampo) but salt and rosemary's the classic, olives / capers sundried tomatoes also all work well.

Ingredients

500g strong white bread flour
7g sachet dried yeast
Olive oil
Warm water
A piece of old dough / spoonful of sourdough starter if you have either to hand
Toppings of your choice (anchovies, passata, olives, oregano, chilli flakes for above version)

Directions

1) Mix together the flour, yeast and olive oil with a good tsp of salt and enough warm water to form a dough slightly loser than normal bread dough, knead for 5 minutes and then form into a ball, oil place back into the bowl and cover, allow to rise until doubled in size (around 1 hour).

2) Knock back the dough and place on a well olive oiled baking tray, push into the corners so that it forms a thin sheet, push dimples into the top, cover and allow to prove for 30 minutes.

3) Preheat your oven to 250C, add your chosen topping to your focaccia adding more oil if it appears dry.

4) Cook at 250C for 10 minutes until puffed and risen and then give a further 10-20 minutes at 200C until golden brown.

5) Remove from the oven and turn out onto a wire cooling rack, serve whilst still warm (although it will keep well for a few days).