I've been getting into making bread this year. You can see the white bread loaf I made here. I decided to try my hand at a Focaccia.
Focaccia is classic Italian bread. It's simple bread with so many flavour variations. Garlic, Rosemary, Thyme, cheese, tomato, ham. The possibilities are endless.
I'll be honest, I found this a bit hard. The dough was really sticky when first mixing, but after the first proof it was more manageable.
You’ll see from my photos that it didn't rise that well, and I didn't make the dimples deep enough. But it tasted nice. But I don't think Focaccia is going to be a bread I add to me repertoire.
7g Dried Fast Action Yeast
2 teaspoons Fine Sea Salt
5-6 tablespoons Olive Oil
1 teaspoon Flaky Sea Salt
¼ Small Bunch Of Rosemary, Sprigs Picked
Method:
In a bowl, pour in the flour. Add the yeast to one side of the flour and then add the yeast to the other side. This stops the salt from killing the yeast. Turn the stand mixer on low and combine the dry ingredients.
Make a well in the middle of the flour and add 2 tablespoons of oil and start with 350ml of water. Adding it gradually until you have a slightly sticky dough.
Knead the dough in your stand mixer for 5-10 minutes on medium speed. Transfer the dough to an oiled bowl. If your dough is too sticky, use a dough scraper to pour the dough into the bowl. Cover with a tea towel or cling film and leave to prove for 1 hr until doubled in size.
Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto a floured work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
Heat the oven to 220C/200C fan. Press your fingers into the dough to make dimples. Mix together 2 tbsp olive oil and 1 tbsp water and drizzle over the bread dough. Sprinkle the sprigs of rosemary and sea salt over the dough.
Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil.
Enjoy!
Watch the video here.
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