Oil a large bowl and set it aside.
Pour the water into a medium-sized bowl, dissolve the yeast in the water, and let stand until foamy, about 5 minutes. Stir in the oil.
Mix together the flours and sugar in another large bowl, and make a well in the centre.
Pour the yeast mixture into the well, then stir the yeast mixture into the flour with a wooden spoon until a slightly sticky dough forms.
Add a little more water if necessary to achieve the correct consistency.
Turn the dough out onto a floured work surface.
Coat your hands with flour, then knead the dough. Once thoroughly combined add in salt and continue kneading until it is smooth and elastic, 2-3 minutes.
Shape the dough into a ball, put it into the oiled bowl, and roll it in the bowl to coat it lightly with oil on all sides.
Cover the bowl loosely with oiled cling film and set it in a warm spot until the dough roughly doubles in size, about 1 hour.
Lightly oil a 7-by-11-inch baking pan.
Turn the dough out onto a floured work surface and shape it into a rectangle to fit the baking pan.
Put it in the oiled pan and pat the top down gently so it is even. Flip dough bringing oiled surface to top.
Using your 3 middle fingers, make regular rows of slight indentations across the entire surface, spacing the indentations about 1 inch apart.
Cover the pan with a kitchen towel and allow the dough to rise for another 20 minutes at room temperature.
Preheat the oven to 220 degrees.
Sprinkle rested dough with salt flakes.
Bake until golden brown, 20-25 minutes. (If desired, sprinkle 2 tablespoons rosemary or thyme leaves over the top of the focaccia after it has been in the oven for about 10 minutes.)
Ingredients
Directions
Oil a large bowl and set it aside.
Pour the water into a medium-sized bowl, dissolve the yeast in the water, and let stand until foamy, about 5 minutes. Stir in the oil.
Mix together the flours and sugar in another large bowl, and make a well in the centre.
Pour the yeast mixture into the well, then stir the yeast mixture into the flour with a wooden spoon until a slightly sticky dough forms.
Add a little more water if necessary to achieve the correct consistency.
Turn the dough out onto a floured work surface.
Coat your hands with flour, then knead the dough. Once thoroughly combined add in salt and continue kneading until it is smooth and elastic, 2-3 minutes.
Shape the dough into a ball, put it into the oiled bowl, and roll it in the bowl to coat it lightly with oil on all sides.
Cover the bowl loosely with oiled cling film and set it in a warm spot until the dough roughly doubles in size, about 1 hour.
Lightly oil a 7-by-11-inch baking pan.
Turn the dough out onto a floured work surface and shape it into a rectangle to fit the baking pan.
Put it in the oiled pan and pat the top down gently so it is even. Flip dough bringing oiled surface to top.
Using your 3 middle fingers, make regular rows of slight indentations across the entire surface, spacing the indentations about 1 inch apart.
Cover the pan with a kitchen towel and allow the dough to rise for another 20 minutes at room temperature.
Preheat the oven to 220 degrees.
Sprinkle rested dough with salt flakes.
Bake until golden brown, 20-25 minutes. (If desired, sprinkle 2 tablespoons rosemary or thyme leaves over the top of the focaccia after it has been in the oven for about 10 minutes.)