04 Nov Focaccia
A very soft bread from the Liguria region of Italy, focaccia is a bit like a thick-crust pizza and can be eaten as a sandwich or an aperitif.
COOKING: 12 min
REST: 30 min + 30 min + 30 min
TOTAL TIME: 1h50
DIFFICULTY
INGREDIENTS
- 667g strong white flour
- 13g + 5g salt
- 433ml + 30ml water
- 53ml + 100ml olive oil
- ½ 11g sachet of Saf-instant Baker’s dry yeast
FEATURED PRODUCT
1
Mix all the ingredients together in a bowl. Knead together until you have an even consistency.
2
Leave the dough to rest for 30 minutes and cover with a damp cloth.
3
Spread out the dough and leave to rest for another 30 minutes.
4
Mix 30ml water, 100ml olive oil and 5g salt together, and brush some of this mixture on to the dough. Push your fingers through the dough to make numerous holes.
5
Leave to rest for 30 minutes.
6
Bake in the oven for 12 minutes at 220 °C.
Variation
You can add olives to the dough before baking for an original aperitif version!
You may also like:
Sorry, the comment form is closed at this time.