Focaccia! Garlic, rosemary, parmesan, olives, and sea salt! I will be enjoying this later with a glass of wine.
Focaccia should be light, a little chewy, crispy at the edges and full of flavour! Perfect for pre dinner drinks, picnics or even school lunches!
I have a few different methods of making this but I find this one is really handy as you can make the dough the night before.
Overnight Focaccia Bread
This is a two day method and perfect for beginner bakers. Prepare the dough the day before and leave it to bulk ferment overnight. The flavours will develop overnight. There is no kneading involved we will use the auotlyse method which is basically just folding the dough.Focaccia should be light, a little chewy, crispy at the edges and not overloaded with too many toppings. It should look a bit "holey" inside! Thats what gives it its light texture. Ciabatta and focaccia are basically the same bread dough shaped in a different way.Use either a pizza/bread stone or a dark baking tray to bake it. A tray that has been used lots of times is best. The roasting tray that comes with your oven is perfect for it. It will help give a good crust to the bottom.
Equipment
- Large bowl, baking tray, oven, large plastic bag.
Ingredients
Focaccia Dough
- 500 g strong white flour
- 10 g salt
- 3 g fast action dried yeast
- 400 g water (warm water from the tap)
- 50 g extra virgin olive oil (and extra for drizzling)
Toppings
- 3 cloves crushed garlic
- 1 sprig fresh rosemary
- 1 handful olives
- 1 tbsp olive oil extra virgin
- 2 tbsp grated parmesan
Instructions
Day One - Prepare the dough - Autolyse method
- Place the flour in a mixing bowl
- Add the salt and yeast being careful not to let them come into direct contact with each other.
- Add all the water. The water can be used warm from the tap, not boiling.
- Combine the water with the other ingredients. Make sure all the flour is mixed in well and give it a rough round shape. It will be very sticky, This is good.
- In a separate large clean mixing bowl add the extra virgin olive oil.
- Transfer the dough and stretch and fold the dough until its loses its stretch. About 4/5 times.
Bulk fermentation
- Cover your bowl with cloth or cling wrap and leave to prove at room temp for 45 mins - 1 hour. it will have doubled in size.
- Transfer to the fridge and leave overnight.
Day Two - Shape and Bake
- Remove the dough from the fridge and leave at room temperature for 30 minutes.
- Prepare your tray with a sheet of baking paper and a drizzle of extra virgin olive oil.
- Turn the dough onto the tray.
- Fold NSEW again and turn the dough over to the smooth side.
Prove the dough
- Cover it with a large plastic bag and leave to prove at room temp for 30 minutes.
Prepare the toppings
- Meanwhile prepare your toppings: Grate parmesan, crush garlic and prepare the olives by slicing them in half and removing stones if necessary.
- Toss your toppings in a little oil.
- When the dough is ready press indents into it with all your fingers ( like playing a piano.)
- Add the toppings to the dough by pushing them into the indents. Brush the dough with some extra virgin olive oil.
- Bake at 220 degrees for 20 - 25 minutes or until it is golden brown in colour. You can also check the bottom; it should be a light brown colour.
Notes
