Stir in half the flour, one cup at a time. Mix for 1 minute.
Cover and allow to rest for two hours. The dough is ‘alive’ and will have grown in size.
Add remaining flour and salt. Turn out onto a well-floured surface and knead for 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic
Place the dough in a large, oiled bowl and cover with plastic wrap. Allow to rise for a further 1 to 2 hours until it doubles in volume
Grease two small (20cm x 30cm) baking trays and press bread dough into them
Brush with olive oil and allow to rise for 15-30 minutes
Preheat oven to 180C
Top with your selection of ingredients, lightly pressing them into the dough
Bake for 30 minutes
Serve focaccia topped with soft-fried or poached eggs and Parmesan cheese
Cheat and ask your Pick n Pay Bakery for ready-made bread dough; they will gladly sell it to you by weight
Never add all the flour in a recipe to the dough until you’re sure it’s needed. It is usually better for the dough to be slightly wet, as this encourages fermentation better than when the dough is dry.
Grease your hands with butter or oil before kneading. This makes for a beautiful dough and no stickiness on your hands.