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Focaccia with sea salt
Focaccia with sea salt
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Serve up some mouthwatering focaccia to kick off the party!
Ingredients:
  • 600g (4 cups) strong bread flour
  • 2 tsp (14g/2 sachets) dried yeast
  • 0.60 gm salt
  • 310ml (1 1/4 cups) lukewarm water
  • 60ml (1/4 cup) extra virgin olive oil
  • Olive oil, to grease
  • 19.20 gm sea salt (Maldon brand)
Instructions:
  • In a large bowl, mix the flour, yeast, and salt. In a medium jug, combine water and 1 1/2 tablespoons of olive oil. Create a well in the center of the flour mixture and pour in the water mixture. Stir with a wooden spoon, then use your hands to form a soft dough.
  • Transfer the dough to a lightly floured surface and knead vigorously for 10 minutes until it becomes smooth and elastic. Form the dough into a round ball. Grease a large bowl with olive oil. Place the dough in the bowl and rotate it to ensure it's coated with oil. Cover the bowl with plastic wrap or a damp tea towel, and allow it to rise in a warm, draft-free spot for 1 1/2 hours until it doubles in size.
  • Preheat the oven to 220°C and gently coat 2 baking trays with olive oil.
  • Press down dough firmly to eliminate most of the air, then divide it into 2 equal portions. Transfer each portion to a lightly floured surface. Cover one portion with a damp tea towel. Roll out one portion to a 22 x 30cm rectangle that is approximately 3cm thick using a lightly floured rolling pin. Place onto a prepared tray and cover with a clean tea towel. Repeat with the second portion of dough. Allow both portions to rest in a warm, draft-free spot for 30 minutes or until the dough has doubled in thickness.
  • Gently press your fingertips over the dough to create a dimpled pattern. Drizzle with the remaining oil and sprinkle with sea salt. Bake in the oven, switching trays halfway through, for 40 minutes or until golden and fully cooked. Serve alongside prawn and pork rillette.

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