Focaccia Bread
Prep. Time:
30 mins
Total Time:
1 hour
Serves:
Serves 8 - 10
Relaxed Recipes, inspired by Giuseppe on The Great British Baking Show™
Author:
Ingredients
FOCACCIA BREAD
7g SAF Red fast-action yeast
1 teaspoon sugar
300 g pasta '00' flour
200 g bread flour
300ml cold water
50ml cold milk
3 tablespoons extra virgin olive oil
1 teaspoon salt
TOPPING
250 g cherry tomatoes, halved
100 g green olives
3 tablespoons olive oil
2 cloves of garlic, peeled and crushed
salt and pepper
Pinch dried rosemary
OIL GLAZE
2 tablespoons olive oil
2 tablespoons water
Pinch of salt
Pantry Essentials inspired by this recipe
Instructions
Activate the yeast by warming half the water to 110 degrees F and adding the sugar and yeast. Stir and set aside for 10 minutes, at which time a foam should be forming.
Mix the flours in a mixing bowl.
Combine the foaming yeast, the rest of the cold water, and the cold milk in a separate bowl, then gradually pour it into the flour mixture.
Add olive oil and salt. Knead the dough for almost 10 to 15 minutes until its soft and well-combined. You can use a stand mixer and a dough hook if you prefer.
Mix cherry tomatoes, olives, olive oil, garlic, salt, pepper, and rosemary for the topping.
Stretch the dough from the sides, folding it over the center. Repeat a few times.
Roll up the dough and let it rest for at least 15 minutes.
After resting, continue the stretching and folding process, then let the dough prove until it doubles in volume. It will take an hour or two.
Oil a baking sheet and press the dough into it.
Cover the tin with plastic wrap to avoid a skin forming, and let the dough rest for about 30 minutes.
Preheat the oven to 450°F.
Make small shape holes in the surface of the dough and spread the oily topping out evenly.
Whisk olive oil, water, and salt, then drizzle it over the Focaccia.
Bake the focaccia for about 15-20 minutes until golden.
