by Farzana Kumandan @sprinklesandspicect


For the dough
1 ⅔ warm water
1 heaped teaspoon sugar
1 heaped teaspoon yeast or half packet yeast (purple packet)
3 ¾ cups flour
1 teaspoon salt
1 tablespoon olive oil
For the topping
Extra ¼ cup Olive oil
1 ½ tablespoons garlic and herb spice
3 sprigs thyme roughly chopped.
In a large bowl, add the water, sugar and yeast and leave for 3 minutes and allow to foam.
After 3 minutes, gently whisk together. Add in the flour, olive oil and salt. (Don’t add the salt before it will slow down the yeast activation) Mix to form a soft smooth dough.
(It will look as if the dough is slightly dry but knead for 3 minutes and it will come together)
Grease a separate large bowl with olive oil and transfer the dough.
Cover with cling-wrap and a tea towel and leave in a warm place, allow to rise until its double in volume.
(If you have the time, you could leave it overnight too)
Once risen, grease brush a large black oven tray with olive oil and transfer the dough.
Stretch out the dough to cover the corners and allow to rest for a further half an hour.
After a half an hour poke the dough full of holes with the back of a wooden spoon, brush over the olive oil, sprinkle the garlic and herb seasoning and thyme.
Bake on 220 degrees for 25 minutes, until the top is golden brown.


Note: if you want a thicker focaccia use a medium tray/dish but the baking time will vary.


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