I would describe myself as a lazy baker. I’m not very patient, and when I want to eat something, I ideally want to eat it immediately – and i definitely don’t want to wait overnight. I have spent the last two years trying to find a way to make delicious bread as easily and quickly as possible. This is my foolproof sandwich focaccia recipe, which can be turned around in 2 hours – if you follow the instructions closely.

INGREDIENTS

500g strong white bread flour
7g fast-action yeast
2tsp fine sea salt, plus extra flaky salt
400ml tepid water
EV. olive oil

METHOD

1. Combine flour, fine salt and yeast in a bowl. Mix into flour separately to begin with; the initial separation prevents the salt killing the yeast.

2. Make a well in the middle of the flour and gradually add water until you have a sticky, ragged dough. Use all the water as the dough needs to be well-hydrated. Check video for ideal consistency.

3. Use a silicon spatula to scrape down the sides of the bowl, push dough to one side and drizzle tsp oil underneath. Cover and leave to rest somewhere warm for 40 mins.

4. Uncover dough and apply light oil to hands. Picture your dough as a square. Beginning with the side opposite you, pull up the edge of the dough, and stretch it directly upwards, before folding it back onto itself. Then, turn the bowl 90 degrees and repeat until you have completed 4 folds. Cover and leave for another 20 minutes.

5. Line tray with baking paper and oil. For a deeper focaccia use a smaller tray with deep sides, if you want to make sandwiches I’d use a standard 9’ 13’ tray.

6. Preheat oven to 210 degrees, 200 fan.

7. Add 2 more folds to your dough, either in the bowl, or the tray. Leave covered for a final 20 mins.

8. Whisk 3 tbsp e.v. olive oil with 1 tbsp water and 1/2 tsp of salt.

9. Your dough should have expanded to edges of tray and developed air bubbles. With lightly oiled fingers, press dimples into dough, deep enough that you’re almost touching the base of the tray.

10. At this stage, add any additional toppings you might like. Some of my favourite additions include: rosemary sprigs, thin slices of potato, olives, CRISPS.

12. Once dimpled, drizzle olive oil emulsion over your dough, and sprinkle over flaky sea salt.

13. Bake your focaccia in the middle of the oven for approximately 25 minutes. You’ll know it’s done when it’s developed a nice golden crust, and the oil will be sizzling in the dimples.

14. Rest before cutting for approx 20 mins – it will feel hard initially, but should soften as it cools.