Submitted - Ben
Ingredients400 g strong white bread flour , plus extra for dusting
100 g fine ground semolina flour or strong white bread flour
1 sachet dried yeast
½ tablespoon golden caster sugar
300 ml lukewarm water
extra virgin olive oil , to finish
MethodPlace the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.
While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings