Here are the ingredients for 3-4 focaccias or pizza bases:
- 330-350 ml lukewarm water
- 1 packet of dry yeast (2 ½ tsp)
- 1 tsp fine sea salt
- 1 tsp sugar
- 30 ml extra virgin olive oil
- 700 g all-purpose flour (Italian 0 flour)
Mix yeast, sugar and water (start with 330 ml and then add more at the end if needed) and oil in a large bowl, stir with a wooden spoon. Add flour and salt and mix well until all of the flour has been incorporated. If the dough is too dry add more water by the spoonful. It should be a sticky but not runny. Close your bowl, not airtight, and let rise for a couple of hours or until the dough rise and then collapse. Now the dough is ready to be used. I put mine in the fridge for a few hours so that it’s easier to handle it, but if you’re short of time it doesn’t matter. Sprinkle the surface of the dough with flour, then cut a piece, about or 1/2 or 1/3 depending on how you like your pizza or focaccia, if you use 1/3 it’ll be fluffier and if you use 1/2 it’ll be thinner. Roll the dough on a well floured surface and make your pizza or focaccia as you usually do.