Easy-Peasy Foccacia

You won't believe how easy this is. This is from Suzanne Dunaway's "No Need to Knead: Handmade Italian Breads in 90 minutes".

Ever since I'd had the allergy attack, I'd been unable to eat wheat, and resorted to using wholegrain spelt flour. Bakers will know that using wholegrain flours can make the end-products heavy and dense, but this was GOOD!!!

For every 2 cups of flour , do the following:

- Dissolve 1 tsp of active dry yeast in 1 cup of lukewarm water in a large mixing bowl (large enough for the total amount of flour you intend to use).

- Stir till completely dissolved.

- Add in half the amount of flour, plus 1 tsp of salt. Stir well, for 2 minutes.

- Add in the remaining flour, stir for at least two minutes, until the flour 'comes together' and pulls away from the sides of the bowl.

- Cover bowl with cling wrap, and place into refrigerator overnight (for at least 8 hours). If you wish to skip this step, you could let it rise at room temperature, for a shorter time.

- 2 hrs before baking, take the bowl out, and let it double in size (the dough, I mean).

- Preheat the oven to 500 deg F.

- Once the dough has doubled in size, carefully pour the batter onto a non-stick, greased baking sheet.

- Use your fingers to make dents in the dough.

- Brush the top with olive oil and sprinkle with herbs and coarse salt.

- Place sheet into oven - and immediately turn down temperature to 450 deg F.

- Bake for 15-20 min, until golden brown.

YUMMY!!! (Tin Hang Zai and Little Pixie love this)