- Preheat your Fornetto (Alto) oven, your conventional oven, or your kamado (set up for indirect cooking) to 200°C / 400° F.
- Combine the yeast, sugar, oil and water. Mix together thoroughly.
- In a large bowl, combine the flour and salt.
- Make a well in centre of the flour and pour the yeast mixture in and combine.
- If your dough is too wet, add a small amount of flour until the mixture combines.
- Place dough onto a floured board and knead gently till smooth. Be careful not to overwork your dough.
- Place small amount of olive oil into your bowl and roll the dough around until it is coated. Cover the bowl with a clean tea towel and put aside to rest for around an hour (until the dough doubles in size).
- Take your dough onto floured board and sprinkle with some more flour, kneading lightly till smooth and round.
- Cut into 6 pieces – Roll each into balls.
- Roll each ball out flat with rolling pin.
- Dress with cherry tomatoes chopped into halves, small prigs of fresh rosemary, sprinkle with salt flakes and drizzle with a little olive oil.
- Place your focaccia in the warmer drawer (or a warm place) and allow to rise by half.
- Transfer to the oven (with the smoker slide closed in the Fornetto Oven).
- Depending on your oven temperature, bake for around 20 minutes.
Options:
- The recipe is also suitable for a single loaf – coat an oval or square metal baking dish, roughly 9″ x 13″ and 2″- 3″ deep and coat liberally with olive oil.
- Using your fingers stretch the dough until it is roughly the shape of your pan, lay it in the pan, and push it into the corners to fit. Jiggle the tray to make sure the bottom of the dough is coated and allow to rest in a warm place or warming drawer. Bake for 20-30 minutes until cooked.
- Different flours such as rye or wholegrain can be added or substituted as desired, Flavour loaves with different herbs, nuts, fruits, olives or cheeses for your own unique style.
