i bake my own bread and usually go for focaccia, i don't use scales and have through trial and error worked out a great recipe - plain flour (big sieve), couple tsp dried yeast, handful fine semolina, evoo, water (mug full), a handful of flaky sea salt, and i roll it in coarse semolina. big trick is having the dough as wet as possible - as wet as you can manage without it becoming a horror story to knead. I mix it by hand, using Mary Berry's 100 rule which i recently found out about - knead it 100 times and i start from when it's already come together in a ball, then 100 kneads. I divide into balls - 2 i usually roll out to small pizzette and add herbs, olives, baby tomatoes etc, and prove (once) for 2 hours then bake. the remaining dough i stick into a freezer bag and keep in the fridge till i'm ready to use for pizza, more focaccia, flatbread, or whatever. lasts up to 5 days. no need to prove first, but you must prove once you take it out of the fridge (again i roll it out first depending on what i'm doing with it). i could not live without focaccia!!!
