A few weeks back, on a lazy saturday morning, I stumbled across the Hairy Bikers. They appeared to be living the dream as they baked focaccia al fresco in Venice. Yeah, like I said living the dream.
This got me thinking, why not try making focaccia myself? I’ve not really dabbled in bread making in the past, as you’ll see from the fact that our bread recipes have all been done by Lau. Case in point: here and here. Nevertheless I thought why not, it can’t be that tricky right?!
Well no it’s not tricky, but it is a bit of a faff isn’t it? I mean talk about needing patience (something I’ve always been in short supply of). From making the following focaccia recipe I’ve realised that I like a recipe that you make and then bake. None if this make a bit, leave it for a while, add something more then leave it a while longer and then oh look baking time. No that malarkey is far too much hassle for my liking! Even if the resulting focaccia is pretty darn scrummy. Anyway I followed a recipe I found online here. So what you’ll need is:
- 2 tsp dried yeast
- 475g plain flour
- 75ml olive oil
- 3 tsp sea salt flakes
- Start by putting 125ml warm water into a large mixing bowl with 1tsp of yeast.
- Leave for 10 minutes to bubble, before adding 75g of the flour.
- Stir together, cover with cling film and leave to stand for 45 minutes.
- In your second bowl mix the rest of the yeast with 250ml warm water.
- Leave to bubble for 5-10 minutes before adding to the first floury mixture.
- Add the oil, 2tsps salt and the remaining flour.
- Mix to a dough and knead for 10 minutes.
- Put in an oiled mixing bowl and cover with cling film.
- Leave in a warm spot for 90 minutes or until it doubles in size.
- Knock the air out if the dough and shape into an oiled shallow roasting tin.
- Cover and leave for 1 hour.
- Preheat a baking sheet in the oven at 220°c.
- Sprinkle the dough with the remainder of the salt.
- Bake the dough for 15-20 until the dough is golden and has risen.
- Eat, enjoy (and have a rest)!
– Fi xxx