Focaccia with sea salt and olive oil

Focaccia with sea salt and olive oil is a classic of Italian baking culture. This airy flatbread has a soft, elastic interior and a crispy exterior that shines with the L'Oro Verde di Puglia olive oil. A pinch of coarse sea salt finishes it off and ensures a perfect flavour balance.

What makes this focaccia so special is the use of a generous amount of olive oil - in the dough and on top. This gives not only a rich flavour, but also that distinctive golden-brown crust. Focaccia with sea salt and olive oil is delicious to eat on its own, but also ideal as a base for sandwiches or as a side dish with salads and soups.

Ingredients (for 1 baking tray)

• 500 g flour (preferably tipo 00 or patent)
• 7 g dry yeast
• 325 ml lukewarm water
• 10 g sea salt + extra for on top
• 6 tablespoons L'Oro Verde di Puglia olive oil
• Optional: fresh rosemary, olives or red onion

Preparation

1. Dissolve the yeast in the water and leave to stand for 5 minutes.
2. Put the flour and salt in a large bowl. Add the yeast mixture and 3 tablespoons of olive oil.
3. Knead into a supple dough. Leave to rise, covered, for 1 hour.
4. Grease a baking tray generously with olive oil. Pour the dough onto it and push out to the edges with your fingers.
5. Let rise for another 30 minutes. Then make dimples in the dough with your fingertips.
6. Drizzle with the remaining olive oil and sprinkle with sea salt and any toppings.
7. Bake for 20-25 minutes in a preheated oven at 220°C, until golden brown and crispy.

Focaccia with sea salt and olive oil is at its best straight from the oven, with a glass of wine or as part of a cosy table full of Italian flavours. Don't forget to dip in extra olive oil from Puglia - the flavour then really comes alive.