Focaccia is a simple Italian flat bread flavoured with rosemary, olives and olive oil. This recipes used a little organic sprouted rye flour, which lends it a beautiful warm and nutty taste.
Focaccia
Cooking Time: 2hours
Number of Serves: makes 1 large focaccia
Instructions:
Ingredients:
11g active dry yeast (YEASTFR)
1 3/4 cups warm water
1 teaspoon of white sugar (SUGSP)
3 cups of strong white flour (FLOURV20)
1 cup of organic sprouted rye flour (RYEFSO1)
1 ½ teaspoons of table salt (SALTI1)
6 tablespoons extra virgin olive oil (OLIOE)
2 tablespoons of corn grits (POLEF)
1 tablespoon of dried rosemary (ROSEM)
15 black pitted olives (OLIBP935)
Several pinches flaky sea salt (SALTCF)
Step by Step:
Place yeast, warm water, 2 tablespoons of olive oil and sugar in a bowl and whisk to combine. Leave to rest for several minutes while you combine the flours and salt in a very large bowl, leaving a well in the middle.
After a couple of minutes the yeast should start to foam a little bit. Add the wet mixture to the flours and mix with a wooden spoon until it starts to come together.
At this stage turn the dough and any leftover flour our onto your bench and bring it all together with your hands using a kneading motion. Knead the dough for 8 -10 minutes until it becomes elastic.
Form a ball with your dough and place in a bowl with one tablespoon of olive oil in it, rotate the ball a couple of times to ensure it is covered in olive oil. Cover with cling film and leave to rise until the dough doubles in size – this should take about 90 minutes.
Preheat your oven to 200C. Prep your large oven tray with a tablespoon of olive oil and then sprinkle the fine corn grits on the bottom. Take your dough and spread it out on the tray until the whole tray is covered. Make 15 random holes and place your olives in the holes. Leave to rise in a warm place for 30 minutes or until the dough has doubles in size. Sprinkle over your flaky salt, dried rosemary and cover with another two tablespoons of oil.
Cook for 15 minutes, or until golden brown. Leave to cool for 10 minutes and then serve while warm, as part of a meal or with a glass of wine and antipasto platter.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| SUGSP | Sugar white a1 stand up pouch | $0.00 | |||
| FLOURV20 | Flour strong westons victory | $0.00 | |||
| RYEFSO1 | Rye flour sprouted organic stand up pouch essente | $0.00 | |||
| SALTI1 | Salt fine | $0.00 | |||
| OLIOE | Olive oil extra virgin italian eva brand | $0.00 | |||
| POLEF | Polenta superfine essente | $0.00 | |||
| ROSEM | Rosemary rubbed | $0.00 | |||
| olibp935 | Olives black pitted spanish loreto spain **Ambient** | $0.00 | |||
| SALTCF | Salt flakes cornish | $0.00 | |||
| YEASTFR | Yeast instant pakmaya | $0.00 |
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