Focaccia - simple enriched dough
(1)
Recipe for focaccia worked by hand. You can add the flavours of your choice to make something rather special. Great with oils and balsamic vinegars, dipped in juices from meatball sauces, broken into salads -anywhere in fact!
1 person made this
Ingredients
- 210ml / 7.5 fl oz room temp water
- 2tbsp olive oil plus extra for drizzling
- 350g / 12.5 oz strong white flour plus extra for dusting
- Half tsp salt (table)
- 1tsp sugar
- 1tsp quick dried yeast
- Fillings of choice - mozzarella, feta, sun-dried tomatoes, sea salt , rosemary , cinnamon, sugars -anything goes!
Method
- Pour water and oil into base of mixer bowl
- Sprinkle flour over water
- Add salt to one side
- Add sugar to other side
- Add yeast to middle of bowl
- Mix by hand /mixer until combined to loose dough
- Tip onto surface (floured) and work until smooth and elastic. Add extra filling choice at this point.
- Shape to loose circle, place on oiled plate and cover with oiled cling film
- Leave in warm place to prove for half hour
- Move dough onto baking sheet /parchment - I cook mine on parchment directly on the oven shelves to gain a crispy bottom. Also when I am making them in batches, I don't run out of baking trays!
- Shape the dough to a rough oval /rectangle. Make indentations at regular intervals.
- Cover and leave to rise for a further half hour in a warm place.
- Sprinkle with olive oil and topping of choice
- Place in preheated oven for 20-25 minutes at 200C/ 400 F / GM 6 until golden
- Serve warm but also enjoy cold!
Tip
Italian
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