Rosemary Sunflower oil Focaccia

Name: Rosemary Sunflower oil Focaccia
Total time: 1500 s
Yield: 6 servings
Cuisine: British
Ingredients: 320 g lukewarm water; 7 g salt; 3 g instant yeast; 12 g sunflower oil; 2 tsp brown sugar; 400 g bread flour; Rosemary leaves or tender sprigs; Flaky sea salt

Bianca Mwale @bianca_eatsy

Zomba, Malawi

For #GlobalApron this week, I chose flour as my fighter, and I hope you enjoy the journey. I know I am committing a culinary crime in the eyes of Italians by using sunflower oil in my focaccia, but I love the unique and delightful flavor it brings. Plus, it frankly is more familiar, accessible, and affordable for me. To make up for this 'slight' deviation from tradition, I let the dough ferment overnight. This extended fermentation aerates the bread, giving it a soft, bouncy texture and a wonderful depth of flavor, making it just as delightful as traditional focaccia. Enjoy!

Bianca Mwale @bianca_eatsy

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Ingredients

25 minutes

6 servings

320 glukewarm water
7 gsalt
3 ginstant yeast
12 gsunflower oil
2 tspbrown sugar
400 gbread flour
Rosemary leaves or tender sprigs
Flaky sea salt

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Steps

25 minutes

1

In a large bowl, combine water, salt, yeast, sugar, and flour. Mix using a rubber spatula until the liquid is absorbed and the ingredients form a sticky dough ball
2

Rub the surface of the dough lightly with oil. Cover the bowl with cling wrap and let rest for 30minutes
3

First Stretch/Pull and Fold: after resting the dough for the first 30 minutes, wet your hands, reach under the dough, stretch it upwards, and fold it over itself. Keep rotating the bowl and repeat the pulls and folds process atleast 4 times. Cover and let the dough rest for 30 minutes
4

After 30 minutes, do another set of stretch and fold. Cover the dough to rest for 30 minutes. Do a third and final set of stretch and fold
5

Place dough in the refrigerator immediately and leave overnight to proof and ferment
6

The next day, generously oil a 9x13“ pan and transfer the dough to the pan. Gently stretch it to fit the pan. Cover the pan with cling firm and let the dough rise for another until doubled and puffy (45 - 60 minutes)
7

Preheat oven to 220°C
8

Drizzle risen dough with oil and use your fingers to create dimples all over the surface. Sprinkle fresh rosemary and coarse sea salt on top.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
9

Transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving
10

Enjoy as is or halve each piece to make a sandwich