Focaccia
Finding the perfect balance of fluffiness, density and flavour is key to a perfect focaccia. I have just the recipe for you. Featured here is a roasted garlic, butter and herb focaccia great for snacks, a gourmet toasted sandwich or dipping alongside some crudités.
The great thing about focaccia is you can literally add anything to the dough and it turn out amazing, sweet or savoury knock yourself out. I have a blue cheese, apricot and caramelised onion focaccia video below for you.
4 min
10 min
1. Peel potatoes and cut in half, boil until fork tender. Don't cut too small as the potatoes will take on too much water.
2. Combine all dry ingredients to a large bowl mix loosely to disperse yeast.
3. Boil kettle to add a splash to your hot tap water. You want the temperature of the water to be 41°c if your tap water doesn't run hot enough you can use the boiled water to assist.
4. Once your potatoes are fork tender drain and mash, a few lumps are ok.
5. Add oil, then water and finally the potato and mix into the dry ingredients until incorporated.
6. Scrape down the bowl and have the lump of dough sit in the center of the bowl, ensure the bowl is large enough as the mixture will doubling size.
Cover with cling film and place in a warm place with a tea towel to trap in the heat.
TIP: I like to rise near a window with sunlight as it creates a fluffier dough. Rise for 40 min.
7. Oil a second bowl of the same size ensuring the bowl is completely covered in oil.
8. Release the dough from the current bowl into the freshly oiled bowl.
8.1 With your oiled finger tips pinch the edge and pull then fold x2 to x3 times.
8.2 Then turn the dough ball over so the seams are facing down, cover and rise for a further 40 min.
9. Oil a 30 x 23 cm shallow baking pan and empty the contents of the bowl into the oiled baking tray. If you feel there is a little too much oil, add another tablespoon you want the dough to slide around.
10. With your oiled finger tips pinch, pull and fold x2 to 3 times turn the dough ball over so the seams are facing down and push the dough to the corners and cover and return to the warm environment for 30 min.
11. Once the 30 min is up remove the cling film add a final drizzle of olive oil and some flake salt and place into a preheated oven at 200°c for 20 min on the middle rack.
NOTE: Keep a close eye on the focaccia at the 15 min mark and if you feel the top is at risk of burning move the baking pan to the lower rack and lower the temperature to 180°c for the remaining time of the cook.
Do not remove from the oven as the dough still needs to cook for the full 20 min.
Once the 30 min cook time is up remove from the oven and let it rest for 10 min to cool down, then remove from the baking tin and place on a board or wire rack.
NOTE: If you leave in the baking tin the focaccia will steam itself and become soggy.
Enjoy with some additional flake salt and condiments.
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