Focaccia...different ways

This is a fantastically rewarding bread to make, it doesn't require strenuous kneading and always works a treat.  It's my current favourite nibble to make when friends are coming over for drinks. 

I always make my focaccia by hand, it's a wet, sticky dough which isn't kneaded so much as squashing and stretching it in the bowl.  It isn't a difficult process, just a bit messy, though I have to say that if you have a mixer with a dough hook attachment, this would be the time to use it.  Just mix it on a slow setting for 10 minutes then let it rise as per the recipe.

Ingredients

300g Strong White Bread Flour

1 teaspoon Salt

200ml Warm Water

1 teaspoon Sugar

2 tablespoons Olive Oil (plus a little more for extra trickling)

1 sachet (7g) Fast Action Yeast 

• Tip the flour and the salt into a large mixing bowl.
• Mix the warm water together with the sugar, olive oil and yeast and pour it into the flour bowl.
• Stir it with a fork until it comes together in a wet dough.  Use one hand to hold the bowl and your other hand to work the dough, squashing and stretching it out for about 10 minutes.
• Cover it with a tea towel or cling film and leave it for about an hour until it has doubled in size.
• Preheat the oven to 220C and generously brush a baking tin with olive oil (I use my brownie tin which is 30 x 17cm).
• Scoop the now risen and airy dough into the oiled tin and, using oiled fingers, push it into the tin.
• You can now just trickle over some good olive oil and sprinkle with sea salt and it will be delicious.  I usually like to add various toppings, the one in the pic is topped with tomato and garlic compote, rosemary and a touch of balsamic glaze.  I've also made it with feta, red peppers and pine nuts, another one with caramelised onions and fresh thyme...whatever is in the fridge, within limits!  All these toppings need to be pushed and squashed a bit into the dough.

 

• Leave the prepared dough for 20ish minutes to get bubbly and a bit puffy then bake in the preheated oven for 20-25 minutes until golden brown and risen.  Transfer to a rack to cool slightly.
• It is fantastic served warm or cold, it can be heated up in a hot oven for 10 minutes if you want to make it ahead of time.

 

Little idea...



• If you have any left over the following day you could try making these crisp little crostini.  Slice the focaccia thinly and place onto a lightly oiled baking tray in a single layer.  Sprinkle with sea salt and bake them for about 10 minutes at 200C, flipping them over halfway through.  Turn off the oven and leave them in to cool with the oven door slightly open.
• They will then be crunchy and ready to be dipped or used as a base.