TO SERVE SIX
1.5 kg (3 lb) unbleached white flour
1 teaspoon salt
Qtr teaspoon vitamin C powder (ascorbic acid)
1 tablespoon olive oil
25 g (1 oz) fresh yeast (or equivalent dried yeast)
1 tablespoon sugar
Mix the flour, salt and ascorbic acid with the oil. Mix 150 ml (qtr pint) warm water with the yeast and sugar, mashing thoroughly. Leave for 10 minutes until frothy.
In a large bowl, mix the flour, yeast mixture and 300 to 450ml (half to 3qtr pint) warm water. Knead for 2 - 3 minutes until the dough changes texture and feels springy. If it is sticky, add a little more flour, if hard and lacking resilience, add a little more water. cover with a cloth, leave to rise for 45 minutes in a warm place.
Preheat the oven to 200C/400F/Gas 6. Take one third of the mixture, add six tablespoons of olive oil and two tablespoons each of dried oregano and basil. Knead; divide in two. Roll out into 5mm (qtr inch) thick rounds or ovals and place on baking sheets. Slash the top or poke the dough all over with your finger tips to form many little hollows and sprinkle with salt. Cover and let it rise again, then bake for 15-20 minutes. Be careful not to let it brown too much - this bread cooks particularly fast.
Variation: Focaccia with onion topping
6 tablespoon extra virgin olive oil
6 large or 9 medium onions, sliced very thinly
From the preceding recipe omit the 6 tablespoons of olive oil, the dried oregano and basil and the sprinkle of salt. Follow all other steps to after the second rising.
Gently fry the onions until they are tender but still slightly crunchy, do not allow to brown.
Beat 12 tablespoons of extra virgin olive oil with 6 tablespoons of water and 3 tablespoons of salt for a few minutes until you have an even emulsion, then pour evenly over the six focaccia, use a brush to spread it all the way out to the edges, it doesn't matter if the mixture pools in the hollows made by your fingertips. Spread each of them with the cooked onion and bake as directed above.
Other suggested toppings
Fresh rosemary.
Black greek olives. Halved and pressed, cut side down, into the hollows made by your fingertips. If using olives reduce the quantity of salt to 3 teaspoons in the oil, water and salt mixture.
The focaccia can be eaten hot or cold but should be eaten on the day. If you must, it is better to freeze than to refrigerate. Allow to defrost then reheat in a hot oven.