My Focaccia – The Long Version

Focaccia, the ultimate sharing bread with friends around your table. Equally good, finishing off a meal by breaking  a piece (by hand off course) and swooping the last bit of sauce off your plate, bliss. This is a weekend bread when you have more time.

Would be lovely served with some new season olive oil to dip.

Square Baking Tray (20 x 20) but it can be any shape

• 500g strong white bread flour
• 2 teaspoons (10g) salt
• 2 teaspoons (7g) instant yeast
• 400g lukewarm water
• 1 tablespoon olive oil (plus more to drizzle)
• flaked sea salt to sprinkle

DOUGH PREP

1. Measure all the ingredients into a large glass bowl
2. Add the water & oil and stir with a spoon (I use the handle of a wooden spoon) until a thick dough forms
3. The dough might be very wet, don’t worry its okay
4. Cover with cling film and leave for 40minutes preferably somewhere warm
5. We call this the FIRST RISE

SECOND RISE

1. Once the dough has risen, wet your hands with oil, scoop down and fold the dough over itself, keep on doing this till the dough start to hold its shape
2. Cover and rise for another 40 minutes (or overnight in the fridge) SECOND RISE
3. Once the dough has doubled in size, generously grease a baking tray with olive oil (I used a ceramic brownie dish)
4. Turn your risen dough out onto your tray and fold in half AND fold in half again
5. Flatten the dough out as much as you can and try to get right into the edges of your baking tray

THIRD RISE

1. Leave the flattened dough for another 30minutes (or overnight in the fridge)
2. This process will go quicker than the 1st or 2nd rise

BAKING

1. Heat the oven to 22oc
2. Line a square ceramic dish (a brownie pan is perfect) with baking paper. This is not essential but I have had my bread stick to the bottom of the pan.
3. Using your fingertips press hard into the dough, pressing dimples- like really hard! You should be able to touch the bottom of the tray
4. Drizzle generously with olive oil and flaked sea salt
5. Bake for 20-25minutes until golden and hollow when tapped.
6. Remove from the oven and use the rosemary branch to splatter some infused oil onto your bread

ROSEMARY INFUSED OLIVE OIL

1. Heat a cup of GOOD olive oil along with a few rosemary twigs in a small saucepan
2. Wait for tiny bubbles to appear, taking care not to boil the oil, we are aiming for a gentle heat and remove from the heat
3. Let the oil infuse for at least 30minutes and then remove the rosemary
4. Add a fresh rosemary twig to the oil, this twig will act as your ‘paint brush’ so pick a good looking twig.

ESSENTIAL STORE CUPBOARD INGREDIENTS:

Flaked Sea Salt 

Extra Virgin Olive Oil 

ESSENTIAL COOKING SKILL:

Proper Bread Making 

I love making focaccia in celebration of new season olive oil. Olive oil is pressed in Autumn and this is a good bread to enjoy with the new harvest.