Focaccia – Recipe
I tried this recipe a couple days ago from a talented Chef friend of mine Lloyd who we worked together 6 or so years ago.
It’s a 2 part recipe made over 2 days which I have not done with focaccia before, calling for a ferment to be made on day 1, then on day 2 finish and cook the bread.
I was a couple grams short on yeast on the day 2/second stage but a longer proving time seemed to do the trick as the results were pleasing but think I can get it even better on the next try 😉
Day 1 – “The ferment”
- 175g pasta flour (00)
- 175g strong flour
- 2g fresh yeast
- 180g water (20-30c)
- Combine all ingredients together to form a rough dough.
- Loosely cover and leave to ferment for 24 hrs in a warm place (30c max)
Day 2 – Finishing the dough
- 225g pasta flour
- 225g strong flour
- 10g fresh yeast
- 360g water (20-30c)
- 50g olive oil
- 15g fine salt
- Rub yeast into flour
- Add ferment
- Add water and oil, mix loosely, then add salt.
- Turn out onto floured work surface and knead well until smooth and elastic for approx 5-10 mins, adding a little flour if too sticky
- This can also be done at med speed in a mixer
- Lightly oil a mixing bowl and place dough in bowl and cover to prove to double the size
- Pre heat oven to 250c/500f/gas mark 9
- Knock back dough and knead briefly, shape and dimple the dough’s surface with your fingers (the best part!)
- Place on a baking tray, then leave to prove again to double size
- Place bread inside oven, spray tray with water or place a tray with water under shelf with bread on and turn down oven to 220c/425f/gas mark 7
- Bake for approx 20 mins, turning the bread to complete the cooking if need be
- To check if cooked, tap the bread all over and should sound hollow
- Freezes well for toasting/bruschettas if sliced and frozen on same day
Click on a photo below for a slide show and larger images
Happy cooking all!