Focaccia all’olio from Twelve: A Tuscan Cookbook by Tessa Kiros
This can be served in place of any other bread or is excellent with fillings when it is well risen. You can also scatter some fresh rosemary or other fresh herbs on top before baking.
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Cooking tools:
- Mixing bowl
- Fork
- Measuring spoon
Ingredients
- 2 tablespoons of olive oil plus extra for drizzling
- 500 g (1 lb 2 oz) bread flour
- a pinch of sugar
- 310 ml (1¼ cups) tepid water
- 25 g (1 oz) fresh yeast
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