Easy Focaccia
3 tsp dry yeast
500 ml water
2 tsp salt
600 g flour
1 tbsp oil for brushing the dough
Dissolve the yeast in the water and stir in the salt and flour. This should be a wet dough that is not kneaded.
The dough is stored in the refrigerator for at least 8 hours and then poured onto baking paper.
Brush the dough with oil and season with coarse salt and spices. (It’s also nice to brush the bread with oil from feta cheese in a herb oil and allow a few pieces of the cheese to float on top.)
Bake at 180°C for 30-40 minutes or until the bread has a nice golden brown color.