Focaccia
600g strong bread flour
600g 00 flour
24g dry fast action yeasts ( 4 sachets)
2tbsp sugar
2tbsp sea salt flakes
2tbsp black onion seeds
18tbsp rosemary oil or olive oil for rich flavour
700ml warm water
Mix all dry ingredients together put into a kitchen mixer, slowly add oil and water mixing or knead by hand for 6-10min.
It will seem really sticky at first but keep kneading until it becomes smooth and elastic. If you knead the dough by hand oil your work surface rather than flouring.
Tip into a clean, lightly oiled bowl, cover with a tea towel and leave to rise for 60-80min or when roughly double in size.
Ligtly dust the baking tray with the semolina, if using. When dough is ready, knock down the dough, gently press the dough out with your fingers to fit the baking tray. Brush with olive oil nd leave to rest for another 1h.
Use fingers to make dimples on the top of the dough and stuffed with OPTIONAL ( Olives , roasted tomatoes, artichoke, rosemary, feta cheese, hummus and caramelized onion ) or any other ingredients.
Just before baking scater with salt flakes and drizzle with olive oil.
Bake for 20min on 220c until golden brown.
TIP: I'm using my own infuse rosemary and pumpkin seeds oil, scater with onion seeds.
TIP: using plain flour soft tender texture for chewy robust texture use strong bread flour and coarse semolina.
TIP:cover loosely with foil ( this will create a steam and keep the crust soft) let it cool.
NO TIME TO MAKE IT? WE WILL!
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