Recipes, Small

Focaccia

12 March 2023

ingredients

500 g 00 or plain unbleached flour, plus extra for dusting the bench.

1 x 7g sachet dried yeast (check it has not expired!)

3 teaspoons sea salt

Approx 100ml extra virgin olive oil

350 - 400 ml tepid water

A pinch of sugar

1 teaspoon fine kosher salt or fine sea salt

Coarse Salt

equipment

Digital scales

Measuring spoons

2 Large mixing bowls

Measuring jug

Mixing jug or bowl for the yeast

Mixing fork or wooden spoon

Clean Tea Towel

METHOD

1. Prep

Pour 120ml of the measured water into the small mixing bowl and pour in the yeast. Stir well to dissolve the yeast adding a pinch of sugar to activate it - after 5 minutes or so it will start to froth.

While waiting on the yeast mixture pour most of the flour and a pinch of salt  into a large mixing bowl and make a well in the centre.

2. Prepare the dough

Pour the frothing water into the well, stirring with a wooden spoon or fork.

Pour in 2 tablespoons of olive oil and enough of the remaining water to allow you to combine the ingredients.

Work the mixture with your hands and turn it onto a lightly floured surface and make a soft dough adding a little more flour or water as necessary.

knead for 10 - 15 minutes until the dough is soft and elastic. If it is too sticky add a little flour, too dry, add a little more water.

Pour a tablespoon of oil into a large, clean mixing bowl. Add the dough and roll the dough around in the oil so it is coated with the oil. This will stop a crust forming on the dough while it rests.

3. Rest the dough

Dust a clean tea towel lightly with flour and cover the bowl .

Rest for about 1 hour or until the dough has doubled in size.

While the dough is resting, prepare the baking tin by coating it with olive oil.

4. Punch and Form the Dough

Tip the dough from the bowl, onto a lightly floured bench top.

Punch the dough down and knead it again briefly.

Place it into the baking tin, pushing it with your hands to flatten and fill the tin. The dough should be at least 1cm thick. 

Brush the surface generously with more olive oil. Sprinkle with coarse salt. Make indentations all over the surface with your fingers.

Cover with the tea towel.

Let the dough rise again for about another 30 minutes.

5. Preheat the oven to 240 C

6. Cook

Place the baking tin on the top shelf of the hot oven and bake for about 12 minutes.

Remove it from the oven, brush with more oil and turn it around in the oven. 
Continue cooking for another 8 - 10 minutes or until golden brown.

7. To Serve

Drizzle olive oil over the warm focaccia, garnish with fresh rosemary and sprinkle with a little more coarse salt.
Serve warm, cut into slices or squares.

Eat either plain or with additions of sliced mortadella, prosciutto, confit tomatoes, rocket, capsicum - whatever you choose. 

source

Recipe adapted by Elizabeth Peddey  from  recipe by Claudia Roden,