To make the Perfect FOCACCIA

Follow the Instructions

Your oven and metal oven tray/stone must be pre-heated to about
230 degrees Celsius. The oven must have both the top and bottom elements on.
Put 100grams of Original Dry Dough into your mixing bowl.
Add 60ml of warm water (about 37 degrees) and mix with the handle of a wooden spoon or similar object until the dough is sticky.
The right consistency is sticky, so please do not add more water or flour once you reach that consistency.
Put a little bit of oil on your hands. Now remove mixed dough from your mixing bowl and work it into a smooth ball.
Now place the dough in a sealable container. Container must be at least 3 times the size of the dough for 2 hours, this is to allow it to proof (rise). You can also use cling wrap to seal it if you do not have a sealable container.
Lightly flour your hands before removing your dough from the container. Be gentle to ensure you do not knock the air out of your dough.

Place the dough on a smooth surface/kitchen counter that has been sprinkled lightly with flour. Press and stretch the dough outwards from the middle of the ball with your hands.
Flatten slightly and shape it until your bread is round and at least 1cm thick.
Poke deep indentations all over your bread, then brush it with olive oil and garlic before sprinkling with salt, pepper & Origanum.
Make sure there is only a little bit of flour on the bottom of your base
(dry flour burns easier and you do not want that to happen).
Put the Focaccia Bread on a pre-heated oven tray or stone and bake for
10 -12 minutes until it is fluffy, and the sides are crispy.
You can always bake it for a minute less or more depending on how light, fluffy, and crispy you want your Focaccia Bread.

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