Soak the 4-grain flakes in water for 30 minutes. Drain, and leave to stand in a sieve.
Place 100g flour, the yeast, sugar, Italian herbs and the crushed clove of garlic in a bowl. Mix in 150ml of lukewarm water, cover, put the bowl in a warm place, and leave the mixture to rise for 30 minutes.
Mix the rest of the flour, the olive oil and salt through the dough and knead everything thoroughly. Add enough water to create a supple dough. Knead for another 3 minutes. Leave the dough to rise for another 20 minutes.
Knead the dough again, divide it into 2 portions, and shape into 2 flat loaves. Place these on a baking tray, cover with a tea towel, and leave to rise for another 30 minutes.
Meanwhile, preheat the oven to 200°C (180°C for a fan oven). Place the loaves in the oven for 25 minutes, until they are golden brown and done. Brush the tops with a little oil. Cut the focaccia into strips and serve with butter or tapenade.
- 50g De Halm 4-grain flakes
- 400g flour
- 1 sachet of dry yeast (7g)
- 1 tsp Italian herbs
- 1 clove of garlic
- 200ml lukewarm water
- 3 tbsp olive oil
- 1 tsp salt