Focaccia
Ingredients - dough
- 500g/1.lbs. premium bakers white, plus extra for dusting
- 10g/0.35ozs. sea salt / bakers salt
- 5g/0.18ozs of fresh yeast (you can use dried yeast, just use half the amount so about 1 teaspoon)
- 400ml/13.53 fl ozs. water, cold
- Olive oil to grease bowl
You will also need a benchtop mixer with a dough hook and a spray bottle with water
Step 1 - Place 250ml/8.8flozs of cold water in a mixer bowl. Keep the remaining 150ml/5flozs for later. Add the yeast, salt and flour. Start mixing for 3 minutes on slow, then continue mixing for 10 minutes on fast speed. After 10 minutes of fast mixing slowly add 40ml of cold water and mix for 1 minute. Repeat 4 times. Total mixing 17 minutes. You need to watch your mixer because the mixer may shift or walk off your bench because you're mixing for so long.
Step 2 - Add olive oil to bowl and coat sides. Transfer the dough to the bowl, cover and keep it on the bench for 1 hour until double in size. Knock all the air out and fold the dough with your hand 3-4 times, cover and put it in the fridge for 12 hours. Remove the dough and keep at room temperature for 5 hours before baking.
Step 3 - Cut the dough into 3 x 300g pieces and shape with your hands into an oval shape. Transfer to a tray lined with baking paper, cover with a tea towel and store in a moist area until double in size.
Step 4 - To cook the focaccia, preheat your oven to 220°C. Spray the inside of the oven 10 times with the water spray (this makes steam which makes the bread crispy). Bake in 220°C oven for 20 minutes until golden colour and soft in the middle. Allow to cool on a wire rack for 5 minutes and drizzle with olive oil.
Cherry Tomato, Basil & Bocconcini Focaccia
Ingredients – cherry tomato, basil & bocconcini topping
- 1 bunch fresh basil leaves
- 1 large handful ripe cherry tomatoes halved
- Pink salt
- Extra virgin olive oil
- 2 tablespoon crushed garlic
- 3 balls of bocconcini cheese
Step 1 - Spread olive oil on the focaccia and with your fingers pushing it on top of the focaccia. Add the basil, cherry tomato and bocconcini and push it into the dough. Sprinkle with pink salt on top. Allow to sit for 10 minutes.