Focaccia Recipe
If you a gluten free, look away now!
Sam here - It's no secret I love making focaccia. It's so easy and such a crowd pleaser. Who doesn't love fresh bread?
My favourite toppings:
- Cherry Tomato, Fennel Seeds, Oregano, Chilli Flakes & Sea Salt.
- Brie, Kalamata Olive, Rosemary
- Onion, Thyme and Parmesan
- Saltbush
Tips:
- Leave the dough in the fridge for longer if you can. Up to 3 days is even better than overnight.
- Use quality flour. I use Lauke Euro Type 55. It will change your life.
- If you have a steam oven - steam the bread 225C at full steam
- Don't be stingy with the oil.
- Use good quality sea salt - I use Tasman Sea Salt.
- The longer you let the dough prove, the darker you can bake the crust without it tasting burnt.
Recipe:
Ingredients
500g Strong Bread Flour
400ml Water
1/4 Tsp Dried Yeast
10g Sea Salt plus extra for the top
3 Tbs Olive Oil
Toppings
Method
Mix and knead together flour, water, yeast and salt in to a wet smooth dough. Don’t worry if it is quite wet. Let dough sit at room temp.
After the dough has risen by about 50% in size (will take between 2-6hrs depending on how warm it is) place the whole covered bowl in the fridge overnight or up to 72hrs - the longer the better.
Remove from fridge and transfer dough into approx. 30cm x 20cm x 2cm oiled and lined tin. Stretch dough to the corners. Leave to rise further.
Once doubled in size from original dough in size drizzle with olive oil, and sprinkle with salt.
Add toppings of choice and dimple dough with your finger tips.
Bake in a 220°C oven for 25-30mins until a deep golden brown.
