Focaccia

• 300g (625ml /2 ½ cups) flour (+ extra for kneading)
• 10ml salt
• 2 ml sugar
• 30ml olive oil
• 10g instant yeast
• 300ml tepid water

• Olive oil
• Sea salt
• Vegetables and herbs (e.g., onion, peppers, herbs, garlic, olives etc.)

Place the flour, salt, sugar, olive oil and yeast in the bowl of an electric mixer. Mix using a dough hook. Add enough tepid water to make a soft, shaggy dough.

Knead the dough for at least 10 minutes until smooth and soft (not dry and tight). Cover with a damp cloth and leave in a warm place until the dough has doubled in bulk. This will take approximately 45-60 minutes.

Brush the Le Creuset Bread Oven’s base and sides with butter.

Knock back the dough and make sure all the air has been pushed out.

Tip the dough into the Bread Oven base. Bend your fingers slightly and firmly press them over the surface of the dough to form indentations at regular intervals. Brush the surface generously with olive oil and sprinkle with sea salt. Decorate with vegetables and herbs.

Cover with the lid and prove in a warm place until doubled again.  This should take approximately 20 minutes.

Preheat the oven at 250°C (230°C fan-assisted).

Reduce the oven temperature to 200°C (180°C fan-assisted) and place the Bread Oven in to bake. Bake for 15 minutes, then remove the lid and allow to bake for a further 10-15 minutes until browned.