Focaccia

Another week, another lunchbox. This took up most of my Sunday but was well worth the wait (and lasted for a full week of lunches for 2 of us)

Made 3 generously sized breads - each cut into 4 as a hearty lunch box with a balsamic dressed salad on the side

600g strong white flour
1/2 tsp salt
3g dried active yeast
450ml warm water
9 tbsp olive oil

Toppings - my 3 all differed slightly, with red onion, sun dried tomatoes, rosemary and black olives in different mixtures

1. Mix the flour and salt in a bowl as the dry mix
2. Mix the yeast with the warm water in a large bowl and stir until dissolved to make the wet mix
3. Tip the dry mix into the wet and combine with a wooden spoon to a dough
4. Put around 2tbsp olive oil into another bowl, swill around slightly to coat the base and sides of the bowl.
5. Tip the dough in to sit on top of the oil and cover the bowl with cling film. Leave to rest for 1 hour.
6. Add another 2-3tbsp of olive oil on top of the dough and fold into the dough roughly. Leave for another hour.
7. Repeat step 6 another 2 times, adding oil each time. After 4 hours the dough is fully risen.
8. Tip the dough out onto baking sheets lined with greaseproof paper (split mine into 3, depends on the size of your baking sheets!)
9. Gently push it out into a rough rectangular shape with your fingertips, then cover with an upturned empty bowl and leave to rise for 10-20 minutes more. Try not to disturb the air bubbles when spreading the dough out
10. Scatter toppings over the top and drizzle with a little more olive oil, then cover and leave to rise for 20 minutes more - turn on the oven to 260°C to preheat
11. Bake the focaccia for 15-20 minutes until golden brown - the base sounds hollow when baked through
12. Leave to cool, then cut into pieces and store in an airtight box. 

Excellent cold or re-warmed for just a few seconds in the microwave for lunch, with a leafy salad doused in balsamic vinegar on the side.