Italian Recipe: Elva's Fresh Focaccia

Since we are staying at home, we have been spending a lot of time in the kitchen. Having exhausted all our standard recipes (banana bread, anyone?), Bondi legends Elva have shared their soul-warming, focaccia recipe with us. This herb-infused, olive-oil drizzled deliciousness is so simple to make, that you will find yourself looking for any excuse to whip it up. Focaccia for everyone!

Serves: 2 people

• 250g “00” flour
• 170ml water
• 6g dry yeast
• 6g sugar
• 6g salt
• 1tbsp olive oil
• 10 x cherry tomatoes
• 1 x rosemary stick
• 2 pinches of dry oregano
• 2 pinches of sea salt
• 2tsp of polenta

1. Place the flour in a large bowl. 
2. In a jug whisk water, yeast, olive oil, sugar until the sugar and yeast melt and add this to the flour.
3. Mix with a spoon until it becomes a dough, and add the salt.
4. Work the dough for about 5-10 minutes.
5. Place the dough in a bowl and evolve it with a bit of olive oil.
6. Cover the bowl with cling wrap and leave it to rest for 2 hours in a warm place. 
7. Cover a flat try in olive oil, and then a thin layer over raw polenta over the top.
8. Place the dough on the tray and slowly spread it until it's all even and at the same level. 
9. Add cherry tomatoes, oregano, salt and olive oil over the dough. 
10. Cover again with cling wrap and rest for another half hour until it doubles in size. 
11. Bake in a preheated oven at 280 degrees for 15 minutes.