This may look like a lot of focaccia for one recipe but I've scaled it up in order to make some personal ones for loved ones. It was a good excuse to use some of the goodies I took from my Dad's vegetable patch earlier in the week. Mainly the rosemary...I made the train home smell very pleasant.
I also have a lot of peppers and chilli which I plan to make into chilli jam, a family favourite.
Here I made a classic rosemary focaccia with lots of oil and salt, and a few onions. The other two were more a case of throwing whatever I could find.
(Makes three 7" individual focaccias or a giant one to 'share', alternatively half the ingredients to make a more regular size)
700g strong white flour
16g salt
6g instant yeast
approx. 500ml lukewarm water
3tbsp oil
toppings of choice
Stir the dry ingredients together in a large mixing bowl.
Gently add the water, mixing well with your hands. The dough should become smooth and sticky after working it for 7 minutes.
Cover with clingfilm and leave in the fridge overnight to prove. The next day, take out of the fridge and leave to acclimatise at room temperature for 30 minutes. Alternatively, set aside and prove at room temperature until the dough doubles in size, approximately 1 1/2 hours.
Stretch and fold the dough to knock out some air and leave once more for 50 minutes.
Shape the dough to desired shape/size on a floured work surface. Or, if like me you like to make as little mess as possible, press into a sandwich cake tin. Poke your fingers through the surface for air holes. Sprinkle with oil, scatter with toppings and season.
Bake at 200 degrees for 20 - 25 minutes.
And just for fun(ish)...
Your focaccias look so beautiful! Can't stop looking at that first picture - think I will have to make myself some soon :)
ReplyDeleteEnjoyed the little video :) These are great xx
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