Foccacia
This dough is simple to make and is easily adaptable. Customise it with different herbs or roasted vegetables. Soaking the dough (autolysing) makes it easier to knead.
Equipment
- 1 Stand Mixer with dough hook Optional
- 1 Baking Tray
- 1 Pastry Brush
- 1 Large bowl or stand mixer bowl
- 1 tray of water
Ingredients
- 500 grams white bread flour Type 00 is particularly good
- 50 millilitres olive oil plus extra for drizzling
- 10 grams fresh yeast or 7 gr sachet or instant dried yeast
- 300 millilitres water
- 8 grams salt
- 20 grams mixed chopped herbs Optional
- 200 grams Selection of roasted vegetables, eg peppers and tomatoes Optional
Instructions
- Weigh your ingredients. The temperature of your water should be approximately 22°C.
- In the bowl add the flour, oil, fresh or dried yeast and half the mixed herbs if using. Mix together roughly and allow to stand for 1/2 hour to autolyse (pre soak)
- Kneading in a stand mixer: Add the salt, then mix together on a low speed for 3 minutes, then increase the speed to medium for a further 3 minutes or until the dough comes away from the bowl cleanly. The dough will be stretchy and reach to between 24 and 26°C (78°F)
- Kneading by hand: Add salt, mix in thoroughly. Knead until the dough is stretchy and reaches to between 24 and 26°C (78°F)
- Cover and allow to prove 1 hour. Alternatively, you can place in fridge for a minimum of 3 hours or overnight.
- Pre-heat your oven to 200°C (390°F). Grease a baking tray
- Take the dough out of the bowl and gently press it into a rectangle shape about 2 cm/1 inch think place in the greased tray. Brush with oil. Make indentations evenly over the dough and sprinkle the remaining herbs into the holes. Add the roasted vegetables if using.
- Allow to rest a further 45 minutes before baking.
- Add tray of water above the shelf where you'll bake the focaccia. Put the tray in the oven bake for approximately 20 minutes (check after 15 minutes) until risen and golden brown.
- Take out of the oven and brush liberally with olive oil. Let it cool.
Notes
Please see my posts on Baking Better Bread for more information on autolysing and temperature.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
