INGREDIENTS:

MAKES: 1 STANDARD SIZED BAKING TIN (9x9)

BASE INGREDIENTS

• 2 1/2 CUPS NODO PLAIN FLOUR
• 2 TSP BAKING POWDER
• 1 1/2 CUPS WARM WATER
• 2 TBSP SUGAR
• 2 TSP INSTANT DRIED YEAST
• 1/2 TSP SEA SALT
• 2 TBSP EXTRA VIRGIN OLIVE OIL

TOPPING INGREDIENTS

• 3/4 CUP PITTED KALAMATA OLIVES
• FRESH ROSEMARY LEAVES
• FRESH OREGANO LEAVES
• GENEROUS AMOUNTS OF FLAKY SEA SALT TO SERVE

METHOD

1. IN A LARGE MIXING BOWL, WHISK THE FLOUR, SALT AND BAKING POWDER TOGETHER.
   
2. IN A SMALL BOWL OR SAUCEPAN, ADD THE WARM WATER. STIR IN SUGAR.
3. WHEN THE SUGAR HAS DISSOLVED, ADD THE YEAST. GIVE IT A QUICK INITIAL STIR AND LEAVE IT FOR 5 MINUTES TO BLOOM AND FOAM UP. THE YEAST WILL BE BUBBLY AND FOAMY WHEN IT HAS BLOOMED.
4. WHEN THE YEAST HAS BLOOMED, POUR THE YEAST LIQUID INTO THE CENTRE OF THE DRY INGREDIENTS AND ADD 2 TBSP OF OLIVE OIL.
5. USE A WHISK TO GENTLY STIR UNTIL THE DOUGH IS WELL COMBINED.
6. POUR THE DOUGH INTO A SMALL LINED BAKING TIN. COVER WITH CLING WRAP AND PLACE IN A WARM AREA FOR 1 1/2 HOURS.
7. PREHEAT AN OVEN TO 200 DEGREES.
8. REMOVE THE CLING WRAP FROM THE BAKING TRAY AND DRESS THE FOCACCIA WITH OLIVES, FRESH HERBS, AND SEA SALT.
9. BAKE THE FOCACCIA IN THE OVEN FOR 30-45 MINUTES (OR UNTIL THE TOP IS GOLDEN AND THE CENTRE IS COOKED THROUGH - THE FOCACCIA WILL RETAIN A LOT OF OIL INSIDE THE BREAD. DO NOT CONFUSE THIS WITH UNDERCOOKING).
10. REMOVE THE FOCACCIA FROM THE OVEN AND ALLOW IT TO COOL IN THE PAN FOR 15 MINUTES BEFORE SLICING AND SERVING WHILST WARM.
11. THIS FOCACCIA WILL KEEP IN AN AIRTIGHT CONTAINER IN A STANDARD DRY PLACE FOR UP TO 3 DAYS.

RECIPE CREATED BY @FOODDESIGNSTUDIO FOR NODO