Ingredients (For 4 people):
250 g flour, ½ packet of baker's yeast, 5 tablespoons of Carli Extra Virgin Olive Oil, 150 ml water, 1 teaspoon of table salt, ½ teaspoon of kitchen salt.
Time required: 15 minutes preparation time + 1 hour to allow the dough to rise + 25 minutes cooking time
Preparation
Mix the flour and salt in an earthenware dish, make a hollow, then pour in the water and the baker's yeast. Add 4 tablespoons of olive oil; knead together the mixture until you have made a smooth dough, then brush with some of the remaining tablespoon of oil. Leave to rest for 1 hour in a warm temperature so that the dough rises and expands. Roll out on a floured and oiled surface until 2 cm in thickness and, if you like it, form some small flat breads. With your finger tips make impressions in the dough and brush again with the rest of the oil. Sprinkle with kitchen salt. Cook in a preheated oven at 180°C
for 25 minutes.
Serve this Focaccia warm or cold, as a simple bread or as an aperitif spread with Pesto or Black Olive Paste.
You can also prepare the dough in a bread-making machine.
