Focaccia Recipe
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 2.5 hours rising time
Cooking time: 30 minutes
- 700g/25ozs. plain flour
- 700g/25flozs. lukewarm water
- 1.5 teaspoons fine salt
- 3 teaspoons instant dried yeast OR 50-100g (1.7-3.5ozs) sourdough starter (see note below)
- 150ml/5flozs. extra virgin olive oil, divided in half
Note on sourdough starter: Please use 50g/1.7ozs during summer and 100g/3.5ozs during winter (the dough needs a bit more of a boost during cooler weather).
Step 1 - Line a large inch deep 30x40cm or 12x16inch tray with parchment. Dissolve the salt in water. Mix the salt water with the flour in a bowl and add the yeast and stir to mix. Knead with a dough hook for 5 minutes. It will be a very wet dough.
Alternate overnight no knead focaccia: Pour the mixture into a bowl and cover and allow to rise overnight on the benchtop.
Step 2 - Pour half of the olive oil onto the base of the prepared tin and spread to the sides with a brush. Pour the bread dough over the oil in the tray and spread to the sides with an angled spatula. If your dough springs back and won't stretch to the edges, let it rest for 5 minutes and then spread it out with the spatula. Brush with remaining oil. Cover with another larger tray and then a cloth. Allow to rise in a warm area for 1 hour.
Step 3 - Preheat oven to 180C/350F. Make a pattern using your imagination or use the above designs as inspiration (tag me on socials, I'd love to see them!). Bake for 25-30 minutes. If the focaccia isn't browning enough, increase heat to 200C/400F for the last 10 minutes.