Focaccia

On Friday I made focaccia. Delizioso!



Last week I borrowed (stole) this Italian cookbook from my Mum's house. I have been talking about making focaccia for ages. With both of my little ones at school, it seemed like there was; no time like the present.

I used the recipe in the book, referring to Bill (Delicious Magazine) and Jamie for technique tips. I put on the Big Night soundtrack, loud, and imagined a little Nonna at my side, guiding me through each step.

Alas... I was alone.....

Despite this, I think I did OK, it looked right, it felt right and it definitely tasted right. Yum! I have vowed never to buy store-bought focaccia again.

It has been years, and I mean, years, since I last cooked with yeast. Before my children were born, I always made our own pizza bases, but more recently I have just been plain lazy with that. As for bread making, any previous attempts have always ended in disaster. I'm hoping it will not be so long before I am playing around with yeast again.

NOTE: If you keep you flour in the freezer, like I do, make sure that you bring the flour to room temperature before you start cooking. I read, only after, I had made my focaccia that the flour can be warmed slightly before you start.

So much to learn.





Stir the salt into the flour in the large bowl and make a well in the center.





Pour the oil into the well, followed by the yeast mixture.









Using two fingers of one hand, make circular movements from the center, working outwards, slowly bringing in more and more of the flour until all of the yeast mixture has been used up. You will have a soft but firm dough.



Transfer the dough onto a lightly floured work surface. Knead for 10 minutes or until the dough is smooth, elastic and shiny or until the impression made by a finger springs back immediately.



Cover with a tea towel or clingfilm and leave to rise in a warm draught-free place for an hour or until the dough has doubled in size.




Punch down the center of the dough with your fist.



Place the rosemary and garlic into a large mortar and pestle and smash to release the flavour. Stir in the oil and set aside.



Gently spread over the rosemary and garlic infused olive oil, letting it run all over the top and pool into the dimples.

I hope that it will not be too long between yeast baking, however, just in case, I have taken lots of photos, so not forget the different stages of the dough making process.
 
Focaccia

makes 1 focaccia

• 500 grams plain flour (room temperature)
• 2 teaspoons salt
• 1 teaspoon honey
• 300ml lukewarm (tepid) water
• 1 teaspoon (7 grams) dried yeast
• 1/4 cup olive oil
• semolina for sprinkling for the top
• 1-2 rosemary stalks (roughly chopped)
• 2-3 garlic cloves (unpeeled)
• 3 tablespoons olive oil
• sea salt
• extra virgin olive oil

Sift the flour into a large bowl. Take out 2 tablespoons of flour and put into a smaller bowl. Add the honey to the smaller bowl and slowly add the water, whisking to combine as you go. Sprinkle the dried yeast over the water mixture and whisk again. Cover and set aside for 10 minutes or until the yeast activates and bubbles appear on the surface. If it hasn't bubbled after 5 minutes, discard it and start again.

Stir the salt into the flour in the large bowl and make a well in the center. (This step can be done directly onto your bench if you prefer) Pour the oil into the well, followed by the yeast mixture. Using two fingers of one hand, make circular movements from the center, working outwards, slowly bringing in more and more of the flour until all of the yeast mixture has been used up. You will have a soft but firm dough.

If you are using a bowl, transfer the dough onto a lightly floured work surface. Knead for 10 minutes or until the dough is smooth, elastic and shiny or until the impression made by a finger springs back immediately. Put the dough into a clean, lightly oiled bowl. Roll the ball of dough around in the bowl to coat it with the oil, then cut a shallow cut across the top of the ball with a sharp knife. This will help the dough to prove faster. Cover with a tea towel or clingfilm and leave to rise in a warm draught-free place for an hour or until the dough has doubled in size.

While you are waiting for the dough to rise, place the rosemary and garlic into a large mortar and pestle and smash to release the flavour. Stir in the oil and set aside. Lightly oil a 24 x 36 cm baking tray with a rim. Sprinkle the tray liberally with semolina.

Punch down the center of the dough with your fist. Rest the dough for 5 minutes. (At this stage the dough can be put into the fridge for up to 4 hours or frozen for later use. The dough must be brought back to room temperature before continuing) Put the dough back onto a floured bench and push it out as far as it can go with the palm of your hand. Work from the center of the dough, outwards. You want to make a rough rectangle, about 1/2 an inch thick.

Lift onto the prepared baking tray. Using your fingers dimple the dough all over with an irregular pattern. Gently spread over the rosemary and garlic infused olive oil, letting it run all over the top and pool into the dimples. Cover with cling film and set aside in a warm, draught-free place for another 30 minutes.

Preheat oven to 220 degrees. Sprinkle sea salt over the focaccia. Bake for 10 minutes, then reduce the heat to 190 degrees and bake for a further 12-15 minutes until golden brown and risen. As soon as the focaccia comes out of the oven, give it a good drizzle of extra virgin olive oil.