Recipe by: Tilly Brook
Source: “Little Italy” by Laura Zavan
- 600 g (strong bakers) flour
- 3 tsp of salt
- 25 g of fresh yeast or 7 g dried yeast
- 300 ml lukewarm water + 5 Tbsp
- 1 Tbsp sugar
- 200 ml olive oil + 6 Tbsp
- 1 Tbsp sea salt
- Dry herbs – e.g. oregano , as desired
- Optional: sundried tomatoes, olives, anchovies, capsicum
- Mix the yeast with the 300 ml of water, add the sugar and leave to rest for 20 mins.
- Make a mound of the flour with a hollow in the center and scatter the salt around the edges.
- Pour the yeast mix into the hollow with the 200 ml of water.
- Knead the dough for approximately 10 mins.
- After kneading, the dough should be quite pliable.
- Shape into a ball, cut a cross into the top, cover with a cloth and leave to rise for 1-2 hours in a warm place until dough has doubled in size.
- Mix the 5 Tbsp of water with the sea salt and the rest of the oil in a small bowl.
- Work the dough for 1 min.
- Spread the dough onto a well oiled baking tray – pushing it outward from the center using the hands.
Try to get it all of the same thickness.
- Use the tips of your fingers to make indents over the top of the dough.
- Brush the top of the bread with the water/salt and oil mix.
- Sprinkle with dried or fresh herbs.
- If you wish, add toppings to the top such as sundried tomatoes, olives and/or capsicum.
- Leave focaccia to rest on the tray for 10 mins.
- Whilst resting, preheat oven to 240 C (464 F).
- Bake for 20 mins or until the top is golden brown.
- Ready to serve.
Download PDF here (more photos in this PDF) Italian Focaccia Tilly Brook