Focaccia

Directions

1. 1
   Cream the yeast in the water and wine.
2. 2
   In a large bowl, mix the flour with the salt and make a well in the middle.
3. 3
   Pour in the yeast liquid and mix to a dough, then add the olive oil and mix to incorporate.
4. 4
   Knead for 10 minutes, bearing in mind the dough will be quite moist, so keep hands clean and use a scraper to assist in the handling, using as little dusting flour as possible.
5. 5
   Leave the dough to rise in a bowl covered with oiled clingfilm in a warm place for 1-1.5 hours, or until doubled in size.
6. 6
   Turn out the dough onto a lightly floured work surface, split it into two and mould them into balls.
7. 7
   Pat the balls flat and extend them using your palms and fingers to discs around 10 inches in diameter, placing them on well-greased pizza pans.
8. 8
   Cover with oiled clingfilm and leave them to prof in a warm place for 30 minutes.
9. 9
   Remove the clingfilm and dimple the loaves with fingertips, then replace the clingfilm and let them recover for up to 2 hours.
10. 10
    Preheat the oven to 230C/450F.
11. 11
    Scatter sea salt crystals over the loaves and drizzle olive oil into the dimples.
12. 12
    Bake for 20-25 minutes, spraying water into the oven with an atomizer 3 times in the first 5 minutes.