Lazy Focaccia

Method

1. In a large bowl, combine the flour, yeast, salt and water with a fork until you have a thick batter. Cover the bowl and allow the batter to rest for 3-4 hours in a warm spot. At this point, the batter will have increased in size, and you should have noticeable air bubbles.

2. Take a heavy baking dish (I use a 28cm x 22cm cast iron pan) and grease it or line it with baking parchment. Pour the batter into the baking dish. Dampen your fingers and use these to push impressions into the top of the batter. Cover the baking dish for a further 30 minutes. Preheat a (fan) oven to 190 degrees.

3. After 30 minutes, remove the cover from the batter, drizzle with the olive oil and sprinkle with salt; you can add rosemary or any woody herb at this stage, but I find the flavours can be too intense for the kids’ tastes, so generally leave it out.

4. Bake in the oven for 35-45 minutes; you will know the bread is done when it turns golden on top. Allow to cool before slicing and enjoying.