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FOCACCIA
Prep/Cooking Time:
Printable Version
Ingredients
Starter
- 1 kilo Strong flour
- 500g Warm water
- 10g Yeast
Dough
- 2 kilo Strong flour
- 1.25 kilo Water
- 20g Yeast
- 50g Salt
- 120g Olive oil
Instructions
- For the starter place all of the ingredients in a plastic bowl and mix together
- Leave the starter overnight so that it is ready to use in the morning
- To make the focaccia dough place all of the dry ingredients in a machine bowl
- Add to the dry ingredients the starter, salt and olive oil
- Measure the warm water and add to it the yeast, stir until the yeast has disovled and add to the bowl
- On the lowest speed bring together the dough
- Once formed turn the speed of the mixer up 1 level and continue to mix the dough for 6 minutes
- Once the time is up and the dough is well kneaded remove from the mixing bowl and place in a plastic tub to prove
- Cover the tub and leave to prove at room temperature for 2 hours
- After 2 hours knock back the dough and leave to prove for 1 hour more
- After this hour separate the dough into pieces and stretch to fit the baking sheet
- Top the dough with rock salt and fresh herbs
- Bake in a convection oven for 10 minutes at 230c
- Then bake for a further 20 minutes at 180c
- Once cooked remove from the oven and place on a rack to cool
