Focaccia
Ingredients
Manitoba Flour 400g
Pizza Flour 300
Extra virgin olive oil
Yeast 10g
Extra: olives, onions, rosemary
Preparation
Put the flour and the salt in a bowl. Then in a tall glass mix the water and the yeast. Then add the water to the bowl (with a spoon of extra virgin olive oil if you want).
Mix everything, doesn't matter how. The important thing is that all ingredients get to know each other in an homogeneous dough.
Now put the dough on a counter and start to mix it, and put some strenght into it. If you don't know how, do just like your cat. If you don't have a cat, get a cat.
The dough should have a round, spherical and smooth shape. Cover the dough for 30 min.
After the 30 min you can cut the dough in 2.
Now cover the 2 doughs for 2 hour.
Put the dough on a baking sheet. Oil your hands with extra virgin olive oil and pull the focaccia to make a square. Dig your fingers in the focaccia to poke a lot of holes EVERYWHERE (the more the merrier)
Cover the focaccia with water and oil (and maybe a pinch of flour)
Cook at max temperature in a preheated oven, until the focaccia turns yellow
