It works brilliantly in a wood fired oven, an electric pizza oven, or in a regular oven on a good old-fashioned stone. Feel free to flavour the dough with herbs and spices: I often turn to fennel, pepper or chopped rosemary.
For foccacia, shape and prove the dough on trays, then dimple it with your fingers and drizzle with olive oil before baking.
Using a stand mixer with a dough hook, add the flour, semolina and salt. Whisk the yeast, mineral water and oil in a separate bowl. Turn the mixer to slow, add the liquid all at once, and bring together to a soft dough. Once combined, turn the speed to high and mix for a further 6 minutes until you have a smooth, silky, springy dough.
Remove the hook and push the dough down. Cover and allow to prove for 45 minutes in a warm spot.
Preheat oven to 220°C.
Knock back dough with your hands and portion into dough ball sizes as desired, Allow to rest for another 5 minutes, then roll or press out to desired thickness. Top and bake for 5 to 10 minutes.
To make grissini, preheat oven to 160°C. Cut small pieces of dough and roll them out firmly into 25 cm lengths. Lay them on a heavy tray and bake for 40 minutes, checking after 20 minutes that they’re not colouring too quickly.
Season grissini with oil, salt and pepper. Turn oven up to 170°C. Return grissini to oven for 5 to 10 minutes to crisp and lightly brown. Keep an eye on them because they brown easily at this stage.