Focaccia

This is the recipe I have mashed together from experimenting with many different focaccia recipes and it just works every time!

Use this as a base recipe for a simple focaccia and then get creative with different flavours and toppings… ideas and inspiration coming soon!

Ingredients:

5 cups of bread flour

12g sea salt

5 tbsp olive oil

2 1/2 cups water (luke warm)

1 Packet of dried instant yeast or 8g

2 teaspoons of honey or raw sugar

Extra oil and sea salt for toppings

Method:

Add the water, yeast and honey to a bowl, whisk together and leave aside for the yeast to foam (if it doesnt happen after 5 mins, your yeast might be old and no longer active)
Add in the flour and salt; mix until a shaggy dough is formed. Cover the dough with olive oil and set aside for 30 minutes to rise

Then complete one set of stretch and folds to start activating the glutens.

Wrap with cling wrap or place in an air tight lid and refrigerate for 8-12 hours to allow the dough to develop and rise.

Take the rested dough and transfer it to a well butter baking dish (i like to use a medium sized rectangular oven dish). Gently stretch the dough to shape it to the dish size and allow it to rise once more for 30mins-1 hour.

Dimple the bread by pushing your fingers down through the dough until it resembles the iconic focaccia “bubbly” look.

Drizzle the dough again with some olive oil and generously sprinkle sea salt over the surface.

Place in a preheated oven at 220 degrees celsius for 20-30 minutes or until desired golden crusted appearance.

Allow to slightly cool before cutting and serve immediately for that unmatched fresh bread taste OR allow to cool completely before storing in an air tight container for up to 2-3 days