| 750 g | White bread flour |
| 150 g | Fine semolina |
| 500 g | Water |
| 30 g | Olive oil |
| 20 g | Yeast |
| 25 g | Fine salt |
| 100 g | Bread starter |
Place the white bread flour, semolina, water, olive oil, yeast, salt and bread starter into the bowl of a mixer.
Mix until all the ingredients are combined, then continue kneading for approximately 20–30 minutes, or until the dough is smooth, elastic and begins pulling away from the sides of the bowl.
Cover the dough and leave it to rest for 30 minutes.
Stretch and fold the dough by pulling one side upwards and folding it over the centre. Turn the bowl and repeat this from all four sides.
Cover the dough again and leave it in a warm place until doubled in size.
Turn the dough out onto a lightly oiled work surface and divide it into 5 equal portions of approximately 315 g each.
Generously oil 5 small baking trays or round cake tins.
Place one portion of dough into each tray and gently stretch it towards the edges. Do not force the dough. Allow it to rest for 10 minutes if it keeps shrinking, then stretch it again.
Cover the trays loosely and leave the dough to proof for approximately 30–60 minutes, or until soft, puffy and noticeably larger.
Preheat the oven to 220°C.
Drizzle a little olive oil over each focaccia. Using lightly oiled fingertips, gently press deep dimples into the dough without deflating it completely.
Sprinkle with coarse salt and add any preferred toppings, such as rosemary, olives, garlic or cherry tomatoes.
Bake for approximately 15–20 minutes, or until the focaccia is golden brown on top and underneath.
Remove the focaccia from the trays and transfer it to a cooling rack.
Brush or drizzle with a little extra olive oil while still warm. Serve warm or allow to cool completely before storing.