HOMEMADE FOCACCIA FROM SCRATCH
3 cups flour
1 cup plain yoghurt
1 tbs baking powder
pinch of salt
Mix the above together to form a dough.
Knead dough until manageable consistency (add more flour if needed).
Dissolve 2 tbs salt in 1 cup warm water.
Lubricate baking tray and place the dough in the tray.
Use fingers to make texture on flattened dough (grooves for topping later).
Pour brine over dough and bake at 180ºC until water is evaporated.
(In the meantime cook whole garlic cloves on a low heat in olive oil until slightly brown, do not let them burn)
Once the brine has evaporated remove the focaccia and brush with the olive oil. Don’t be shy.
Put back in the oven until focaccia has desired colour.
When you cut it, it should crunch. Great with hummus or left over foods such as sliced steaks etc.
Recipe and picture: Karl Styane