Let me be upfront, right from this start.
This isn’t a purists’s focaccia. A typical Italian Mama will probably furrow her brow a bit. No yeast, no extensive kneading and no 24-hour prep cycles.
You probably heard of the 2-ingredient pizza dough before? If not – reference here: Pizza for Dummies with Fair Cape Dairies
So you get the idea. No-fuss, no complications, no food snobbery here! This is perfect to whip up for a teatime snack, or as a starter with some homemade soup. And you are guaranteed to have the two basic ingredients (yogurt and self-raising flour) at home.
The basic recipe is so versatile, you can use it as a pizza base, to make breadsticks, garlic and cheese rolls, etc. I want to try to make naan with this as well. But for now, let’s keep it simple.
The recipe is:
- 1 cup plain yogurt (I used Double Cream) and 1 and 1/2 cup self-raising flour (and a pinch of salt).
- You can hand-mix the batter with a wooden spoon or use your mixer with the dough hook attachment.
- Be careful not to overwork the dough.
- On a floured surface, form the dough in a flat circular shape, or whatever you prefer. Keep it rustic!
- Transfer to a prepared baking sheet.
- If you find the dough too wet/sticky to handle, add a few additional tablespoons of flour.
I kept mine more like a rustic bread shape, but it can be a little flatter if you prefer the more traditional focaccia look.
This makes a small to medium focaccia loaf. It is so easy to make a second or even third one, so you can whip up a batch in no time.
With the oven pre-heating on 180 degrees (Celsius), you can start to ‘dress’ your focaccia, adding a few ingredients on top. This isn’t an ingredient-heavy pizza so you can keep it light!
I stuck to the classic combination of olive (spicy!), feta, rosemary and coarse salt. Faharna Farm Products’ Chilli Olives are simply delicious! #SupportLocal
Ready to go! Bake in the oven from about 25 minutes or until golden brown.
Cut in slices or wedges and serve with lashings of warm butter or balsamic and olive oil.
I made a ‘garden focaccia’ with the same ‘cheat’s dough’. Will share that recipe soon!