Companion Homemade Focaccia

• 500 g flour
• 30 cl water
• 1 sachet of baker's yeast
• 7 g salt
• 2 tablespoons of olive oil
• 50 ml of water
• 50 ml olive oil
• 1.5 tablespoon of dried oregano
• 1.5 teaspoon of sea salt

#Brunch2021

Pour the water and yeast into the mixer bowl with the kneading/crushing blade attachment.

Lock the lid with the cap and set on speed 2 at 35°C for 2 minutes.

Add the flour, salt and oil.

Lock the lid with the cap and set it to P2 Pastry mode for 2 minutes and 30 seconds.

Once the programme has finished, leave the dough to rest in the mixer bowl at 30°C for 40 minutes.

Place the dough on a baking tray covered with baking paper and roll out to a thickness of 1 cm. Leave to swell for 30 minutes.

Use your fingers to poke holes in the dough.

In a bowl, combine the remaining water and oil and pour onto the dough.

Sprinkle with oregano and sea salt.

Leave to swell for another 20 minutes.

Preheat the oven to 200°C.

Bake the focaccia for 20 minutes until golden brown.

Tip: Add chopped olives to the dough and serve with marinated peppers.