How to ... make focaccia

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Mix 1 cup of tepid water with the sugar and sprinkle yeast over the top. Set it aside in a warm place for 10 minutes or so to activate the yeast. It will form a spongy layer on top of the water. Photos by Linda Robertson.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

Focaccia is a flattish bread, usually topped with olive oil, salt and sometimes herbs or olives, and eaten fresh as a snack with drinks. It makes good toast the following day. This recipe makes two focaccia or, alternatively, four pizza bases.

Ingredients

2½ cups tepid water (it should feel neither hot nor cold)

1 tsp sugar

3 tsp dried yeast

6 cups strong (hard, breadmaking) flour

2 tsp salt

1/8 cup extra virgin olive oil

for topping:

Extra virgin olive oil

Flaky sea salt

Rosemary

Olives (optional)

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More information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com