Omnia Focaccia
Ingredients
- 500g flour
- 350ml water
- 7g dried yeast
- 1 tsp salt
- 2 tbsp olive oil
- Sea salt for topping
Instructions
1. In a large bowl, combine flour, water, yeast, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover it with a cloth, and let it rise for about 1 hour until doubled in size.
4. Once risen, punch down the dough and shape it into a round disc.
5. Grease the Omnia base and place the dough in the ring around the central chimney tube.
6. Use your fingers to dimple the surface of the dough, then drizzle olive oil and sprinkle sea salt on top.
7. Cover the Omnia with the red domed lid.
8. Place the Omnia on a gas burner set to low-medium heat and cook for about 25-30 minutes.
9. After cooking, carefully remove the lid and check if the focaccia is golden brown. If not, cover and cook for an additional 5 minutes.
10. Once done, remove the focaccia from the Omnia and let it cool on a wire rack before slicing.
