Focaccia

Focaccia
By Maryam V @justplated
6/6
1½ cups flour
1 tsp yeast
½ tsp salt
½ tsp dried mixed herb/Italian herb
½-¾ cup warm water (use enough to get a soft, non-sticky
dough)
Mix together dry ingredients in the bowl of a standmixer.
Add warm water slowly while the machine is running
until the dough comes together (using a dough hook
attachment).
Keep the machine running and knead dough for 4-5mins
(This helps develop the gluten bonds in the dough).
Lightly oil the bowl and cover with clingfilm. Allow the
dough to rise until doubled in size for 45mins in a warm
spot (use a slightly warmed oven for perfectly risen
dough).
Remove dough from bowl. Using a sheet of baking paper,
spread the dough out using your fingers into a circle about
30cm in diameter.
Allow the bread to rest while you preheat the oven to
230°C (focaccia bakes at a high temperature for a short
period of time).

  • If using a baking stone place it cold into the oven when you
    switch the oven on and allow it to preheat with the oven.
    After the oven has heated for 20 mins, brush the focaccia
    with olive oil and add herbs and a few olive slices or
    whatever topping you prefer, place the focaccia in and
    bake for 10-12 mins until golden brown.
    If using a baking stone: slide the dough with the baking
    paper onto the stone.

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart