This focaccia is really delicious and will taste amazing straight from the oven. It can be served with soup, curries, a salad, or used as an open sandwich. In fact it will do well with most meals.
2 Cups All purpose flour
1 Pkt active yeast
2Tbs olive oil
3/4 cup warm water
Preheat oven to 220° C.
In a small bowl, dissolve the sugar and yeast in warm water. Let it stand for about 10 minutes.
In a large bowl, combine the yeast mixture with the flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover the bowl with clingwrap, and with a cloth and let it rise in a warm place until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with sea salt. If you want, you can add a sprinkle of rosemary.
Bake the focaccia for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Remove from the oven, allow it to stand for about 2 minutes. cut into slices and serve the focaccia on a plate / bread board.