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Taste of Australia with Hayden Quinn: John the baker’s ‘wood fired’ focaccia recipe
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Prep Time:
1440 minutes
Cook Time:
25 minutes
Total Time:
1465 minutes
Easy homemade focaccia inspired by John the Baker. No sourdough starter or wood-fired oven needed for delicious results.
Ingredients:
  • 7g packet dry yeast
  • 300ml lukewarm water
  • 400g bread flour
  • 80ml (4 tbsp) Extra Virgin Olive Oil, plus extra, to grease/drizzle
  • 125.00 ml pitted mixed marinated olives
  • 125.00 ml soft goat’s cheese or marinated feta
  • 3 green shallots, coarsely chopped
  • 125.00 ml fresh curly parsley, coarsely chopped
  • 62.50 ml flowers, petals picked
Instructions:
  • The day before cooking, activate the yeast by combining it with water and letting it sit for 10 minutes. In the bowl of a stand mixer with a dough hook attachment, sift the flour, then add the yeast mixture, 40ml (2 tablespoons) oil, and salt. Mix on medium speed for 10 minutes until the dough comes together.
  • Place the dough in a lightly oiled bowl and cover it with plastic wrap. Let it rest in a cool spot overnight to rise.
  • Prepare the baking tray by greasing it with oil. Transfer the dough to the tray, giving it a gentle knead, and then stretch and spread it to cover the tray. Drizzle the remaining 40ml (2 tablespoons) of oil over the dough. Cover with a damp tea towel and let it rest for 1 hour.
  • Preheat your oven to 220C. Gently press olives and cheese onto the dough. Bake for 25 minutes or until golden brown. Let it cool a bit before enjoying with a drizzle of extra oil and a sprinkle of sea salt, shallot, parsley, and petals.

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