adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Focaccia
Focaccia
0 Likes
Prep Time:
70 minutes
Cook Time:
25 minutes
Total Time:
95 minutes
Focaccia transformed Sydney in the late 1980s, evolving from a trendy toast alternative into a versatile canvas for delicious toppings. Recreate the authentic dimpled, golden masterpiece with a crisp top, chewy bottom, and soft, airy inside. Enjoy fresh from the oven with olive oil, or customize with grilled vegetables and pesto, or prosciutto and cheese. - Alison Adams, Food Writer
Ingredients:
  • 500.00 ml plain flour, sifted
  • 7g yeast
  • 4.50 gm sugar
  • 2.40 gm salt
  • 250.00 gm warm water (40 degrees Celsius)
  • 18.20 gm olive oil, plus extra, for drizzling
Instructions:
  • In a large bowl, mix together flour, yeast, sugar, and salt. In a separate bowl, combine water with half of the oil. Slowly incorporate the wet mixture into the dry ingredients using a wooden spoon until the dough thickens. Use your hands to form the dough into a ball, then transfer it onto a lightly floured surface.
  • Once the dough is smooth and elastic, coat a large bowl with the remaining oil. Transfer the dough to the bowl, ensuring it is well-greased on all sides. Cover with plastic wrap and a clean tea towel, then let it rest in a warm spot at around 23C for 1 hour until the dough doubles in size.
  • Preheat oven to 220C (200C fan-forced) and lightly grease a baking tray. Transfer the dough to the tray using a dough scraper. Press the dough into the tray with your fingertips, allowing it to rest briefly if it springs back. Repeat until the dough covers the tray evenly.
  • Using your fingertips, create 'dimples' all over the dough. Drizzle with extra virgin olive oil and sprinkle with sea salt. Bake for 25 minutes, or until crispy and golden.

Similar Recipes