Focaccia

Sabiha Patel @SabihaPatel

Made on 4th day of lockdown. We formed a WhatsApp group and about 10 families made it at the same time.

Sabiha Patel @SabihaPatel

Made on 4th day of lockdown. We formed a WhatsApp group and about 10 families made it at the same time.

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Ingredients

Dough*
White Bread Flour - 100% | 517g | 4 Cups
Water - 90% | 465g | 2 Cups
Salt - 2.5% | 13g | 2 tsp
Yeast - 1% | 5g | 1.5 tsp
Toppings (rough guideline)*
Olive Oil | 100ml (or as much as desired)
3 clovesFinely Chopped Garlic |
Finely Chopped Rosemary | 2 Tbsp *I won't be using Rosemary. Share your alternative with the group*
Coarse Sea Salt
You can also add any other topping of your choice

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Steps

1

1. Warm up the water in the microwave
Then stir in 1 tsp of Sugar
Add the Instant Yeast
Stir well
Allow to rest for 5 to 10 minutes until the mixture starts to bubble
2

2. In the meantime, measure out the Flour into a large Mixing Bowl (or the bowl of your Stand Mixer)
Add the Salt to the Flour.
Either Mix by hand with a whisk or turn on the Stand Mixer - for a minute or so
This aerates the flour
3

3. Prepare the focaccia toppings
Heat up the olive oil in the microwave or pot and then take off the heat and put in the garlic and rosemary/chilli/other ingredient.
Leave it to infuse with the oil and rosemary.
The salt will be sprinkled on the dough just before baking.
4

4. Mix up the all ingredients for the dough - either by hand using a glove - or in the Stand Mixer until everything comes together. This is a very wet dough, so do not be alarmed at this stage that the dough is very sloppy.
5

5. Do 3 or 4 sets of stretch and folds in the first hour after initial mixing.
*For 3 sets of S&F*
One set of S&F's every 20 minutes.
*For 4 sets of S&F*
One set of S&F's every 15 minutes.
After the last S&F, the dough should be nice and elastic and pass the windowpane test, if a small piece is stretched out. If dough is still very sloppy, do another set of S&F.
6

6. Let the dough rise in a warm (not ice cold) spot for about 90 minutes after final fold. The dough should double in size.
7

7. Prepare a baking tray by lining it with a silicone sheet or baking paper. Then add some (1/4) of the infused olive oil onto the top of the dough before turning it out (hold back the garlic and rosemary bits).
Then loosen the dough and turn it onto the lined baking tray. The dough should be able to move around on the baking tray due to the oil.
8

Add the remaining oil to the top of the dough (with the garlic and rosemary) and use your hands/fingers to massage/spread out the dough until it has been spread out onto the tray (see photo below).
Use your fingers to make dimples in the dough. The oil should pool in the dimples. You can also gently pick up each side of the dough and stretch it out gently. You can flatten the dough quite thin, but you are welcome to leave the dough a bit thicker if you prefer.
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8. Pre-heat the oven to 220C with the thermofan on - or 230C in Conventional Oven
Let the dough proof for about 30-45minutes on the baking tray before baking.
10

9. Sprinkle the coarse salt evenly on top of the dough just before baking (be careful not to overdo the salt...).
Add any of the other ingredients, if using.
If using cheese, place the Cheese about 10 minutes before the end of the baking time.
Place the tray in the oven for about 25 minutes or until golden. No steam needed.
11

10. Remove bread from the oven and let cool!