- 2.5kg strong flour (a)
- 60g salt(a)
- 70g fresh yeast(b)
- 1.5litres warm water(b)
Focaccia
steve bennett
6th February 2012
Focaccia
Classic Italian bread, nice on its own or dipped in olive oil and balsamic vinegar
Ingredients
Method
Mix (a)
Mix(b) and allow to sit for 5 minutes to allow yeast to activate.
With the machine running, start adding (b) to (a) until all ingredients are in together. Mix for another 5 minutes, until the dough is well combined.
Turn out onto a table, and knead briefly. Separate to 6 pieces of approx 700g.
Lay each piece into a flat, round loaf, and use your fingers to create rows of indentations.
Pour over liberal amounts of olive oil, sea salt and chopped rosemary. Prove for 15 minutes, re-indent the loaves, add a little more olive oil and bake at 180C for 18-25 minutes, until the loaf sounds 'hollow'
Allow to cool.
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