I have vivid recollections of my first encounters with focaccia. It popped up in British supermarkets within the late Nineties, oozing scrumptious olive oil and often filled with different very fashionable issues corresponding to sun-dried tomato and black olives. As of late, I realise these dry, cakey variations had been however pale imitations of this Ligurian traditional, which is greatest loved recent from your individual oven.
Prep 25 min
Show 2 hr+
Prepare dinner 25 min
Makes 1 massive loaf
375g robust white bread flour
375g “00” flour
1 tbsp superb sea salt
8g lively dry yeast
130ml extra-virgin olive oil, plus further to grease
2 tbsp coarse semolina or cornmeal (elective)
1 tsp salt flakes
1 Mix the dry components
You can also make this with white bread flour alone, or with plain flour reasonably than the tipo 00 (usually bought as “pasta flour”), however I feel a mixture provides the fitting steadiness of chewy crust and tender crumb. No matter you go for, put the flours in a big bowl together with the salt and yeast, then whisk to mix.
2 Add the liquids
Make a effectively in the course of the flour, and pour in 100ml olive oil and 300ml tepid water.
Stir this into the dry substances, then add simply sufficient extra water (I used about 100ml) till you will have a really delicate, however not fairly sticky dough; for those who overdo it, redress the steadiness with somewhat extra flour.
3 Knead the dough till easy and elastic
That is best finished in a meals mixer fitted with a dough hook, and can take about seven minutes on a medium-slow pace, however you can too do it by hand on a flippantly greased work floor, which ought to take 10-12 minutes.
4 Depart it to rise
Evenly oil a baking sheet, and put the dough on it.
Depart to rise in a draught-free, comparatively heat place till roughly doubled in measurement; this may in all probability take between 60–90 minutes, however each yeast and kitchens differ, so control the dimensions, reasonably than the time.
5 Knock it again, then knead
Tip the dough on to a piece floor and knock the air out of it. If you wish to incorporate different substances – as an illustration, chopped sun-dried tomatoes, olives, cheese or herbs – now’s the time to knead them in.
Evenly mud the baking sheet with semolina, if utilizing; although not obligatory, it’ll give your focaccia a scrumptious crunch.
6 Oil, then depart to show once more
Put the dough again in the course of the baking tray and use your fingers to press it almost, however not fairly, into the sides of the tray.
Brush with some extra olive oil, and depart to rise in a draught-free place till doubled in measurement once more; it must be barely faster this time.
7 Warmth the oven
As soon as the second rise is finished, warmth the oven to 220C/200C fan/425F/gasoline 8 and put a roasting tin within the backside of the oven to warmth up. Boil a kettle of water to pour into the tin if you put the bread within the oven (the ensuing steam from beneath it’ll give the focaccia a softer crust and greater rise).
8 Apply the glaze and toppings
Whisk the remaining two tablespoons of olive oil with two tablespoons of water till effectively mixed. Poke deep dimples throughout the floor of the bread along with your fingertips. Pour the oil and water evenly excessive and scatter the entire thing with flakes of salt (and dried herbs, for those who like).
9 Bake and luxuriate in
Put the bread in the course of the oven and shortly pour the new water into the tin on the backside earlier than you shut the door.
Bake for about 20-25 minutes, or till richly golden on prime – examine it frequently in the direction of the top, as a result of it could actually burn simply. Focaccia is greatest loved heat.
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