FOCACCIA

Prep/Cooking Time:

Ingredients

Starter

Dough

Instructions

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