Lia's Recipe Collection - Donna Laura Wines - Flipbook - Page 10
FOCACCIA
4 00g bread flour
I NGREDI ENTS
300g w arm w ater
1 tsp y east
1 tsp sugar
Good quality oliv e oil
Flaky sea salt
Fresh rosemary
INSTR UCTIONS
Combine the w ater, y east and sugar in a bow l, in that order. Stir
gently and leav e for 30 mins to let the y east bloom - if y ou hav e kids
or grandkids this is their fav ourite part to w atch! Add in the flour
and stir w ith a w ooden spoon until ev ery thing is combined. The
dough w ill be v ery sticky , thats ex actly w hat y ou w ant for a focaccia
dough. Cov er w ith a cloth and let it sit for 15 mins.
After 15 mins, y ou w ant to stretch the dough. Uncov er it and grab a
small piece of the dough from the outer edge and pull it tow ards the
center. Continue around the dough until it feels smooth. It w on’t take
too long. Once y ou’re done, generously oil the dough, cov er it and
leav e it somew here w arm to rise (in the ov en w ith the light on - but
not w ith the ov en on or under a w arm light on y our counter, etc)
leav e it for at least 30 mins - until the dough has doubled in size. If
y ou are not in rush, instead of letting it rise in a w arm place y ou can
leav e the dough cov ered in y our fridge ov ernight! This adds a lot
more structure and flav our to the bread but is not necessary .
Once the dough has had time to rise, add it to a w ell oiled baking
tray . Making sure to flip it ov er so all sides of the dough are oiled.
Using y our hands gently spread it out to the desired size. Cov er it
and let it rest for 2 0 mins. Add oliv e oil to the surface of the dough
and a little bit to y our fingers. Gently press y our fingers into the
dough and create little dimples, w orking y our w ay up the dough. Top
w ith flaky sea salt and rosemary .
Bake for 2 0-25 minutes - until golden brow n. Let it cool and then slice
and serv e the most delicious focaccia!