Focaccia

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A nice easy Focaccia recipe.

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White bread flour     500g
Fast action yeast       1 level teaspoon
Fine salt                     1 level teaspoon
Lukewarm water       325g
Sea salt crystals         1 level teaspoon
Olive oil
Rosemary

Mix the flour, yeast and fine salt in a large bowl. Add the water and mix until all the ingredients are combined.

To knead, scrape the dough out onto a clean work surface and gently stretch and fold for about 5 minutes.

Once the dough becomes smooth, shiny and holds its shape, return it to the bowl, cover with cling-film and let it rest for about 90 minutes.

Scrape the dough out of the bowl onto a well floured baking tray. Stretch, prod and flap the dough so it evenly covers the tray. Cover the dough with an oiled piece of cling-film for 60-90 minutes.

To bake, prod the dough with floury fingers to create dents all over the surface. Drizzle olive oil generously over the dough. Sprinkle the sea salt crystals and rosemary, then bake at 200°C for about 25 minutes.

(The picture features a focaccia made by a participant – also called Steve – on one of our courses)