Friday Night Focaccia
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Friday Night Focaccia
Whip up this delightful dough on a Friday and with a bit of patience and some folding, it'll be ready just in time for the weekend!
500g strong white flour
420ml water (slightly warmer than body temp)
4g (1 tspn) instant yeast
5g (1 tspn) honey (or maple syrup if vegan)
15ml (1 tbsp) extra virgin olive oil
10g (2 tspn) fine sea salt
In a large bowl stir together warm water, yeast, honey, olive oil, and sea salt.
Tip in flour and mix well, until all dry patches are gone.
Place a damp tea towel over the bowl and rest room temperature for 10 minutes.
After 10 minutes stretch and fold the dough with wet hands. This is done by taking the dough at the 12 o'clock position and stretching it down to 6 o'clock. Rotate the bowl and continue all the way round the 'clock'. The dough should now have some tension and form a ball.
Rest for 10 minutes and repeat stretching. Flip the dough so that the seam is on the bottom. Place in tupperware or large bowl with a lid. Drizzle with olive oil, cover with and lid place in the fridge for 24 to 48 hours.
Oil a 22- 33 cm baking tray. Place parchment paper into tray and spread with 2-3 tbsp of olive oil.
Tip dough into the tray. Oil your hands and fold each side of the dough into the centre. Then flip so that the seam is at the bottom and cover with another baking tray and leave to rise for 1.5 to 2.5 hours at room temperature. The dough should now be fluffy and jiggly.
Drizzle on the top with olive oil (or if using pesto pop that on now) then oil your hands and press your fingers into the dough, all the way through to the baking tray, until the surface is dimpled all over.
Add any toppings and bake for 18 to 22 minutes at 220°C.
Some favourite toppings are; pesto and cherry tomatoes, Herbes de Provence, or feta and olives. But the world is your oyster!
Enjoy fresh from the oven or the next day but this recipe is best made fresh.
Whip up this delightful dough on a Friday and with a bit of patience and some folding, it'll be ready just in time for the weekend!
500g strong white flour
420ml water (slightly warmer than body temp)
4g (1 tspn) instant yeast
5g (1 tspn) honey (or maple syrup if vegan)
15ml (1 tbsp) extra virgin olive oil
10g (2 tspn) fine sea salt
In a large bowl stir together warm water, yeast, honey, olive oil, and sea salt.
Tip in flour and mix well, until all dry patches are gone.
Place a damp tea towel over the bowl and rest room temperature for 10 minutes.
After 10 minutes stretch and fold the dough with wet hands. This is done by taking the dough at the 12 o'clock position and stretching it down to 6 o'clock. Rotate the bowl and continue all the way round the 'clock'. The dough should now have some tension and form a ball.
Rest for 10 minutes and repeat stretching. Flip the dough so that the seam is on the bottom. Place in tupperware or large bowl with a lid. Drizzle with olive oil, cover with and lid place in the fridge for 24 to 48 hours.
Oil a 22- 33 cm baking tray. Place parchment paper into tray and spread with 2-3 tbsp of olive oil.
Tip dough into the tray. Oil your hands and fold each side of the dough into the centre. Then flip so that the seam is at the bottom and cover with another baking tray and leave to rise for 1.5 to 2.5 hours at room temperature. The dough should now be fluffy and jiggly.
Drizzle on the top with olive oil (or if using pesto pop that on now) then oil your hands and press your fingers into the dough, all the way through to the baking tray, until the surface is dimpled all over.
Add any toppings and bake for 18 to 22 minutes at 220°C.
Some favourite toppings are; pesto and cherry tomatoes, Herbes de Provence, or feta and olives. But the world is your oyster!
Enjoy fresh from the oven or the next day but this recipe is best made fresh.