Focaccia

Programme

S06

Makes

1 Focaccia

Prep

10 Mins (+30 Mins Proving Time)

Cook

1 Hr

Ready

100 Mins

Tips

Make sure the tray is well floured to prevent sticking!

Ingredients

  • 510g Plain Flour or Bread Flour
  • 2 tsp Sea Salt
  • 20g Sugar
  • 8g Instant Yeast
  • 455ml Lukewarm Water
  • 20ml Extra Virgin Olive Oil
  • Fresh Rosemary Sprigs
  • Sea Salt Flakes

Directions

  1. Place the flour and ½ tbsp of sea salt into a large bowl, making a well in the middle.
  2. Add the yeast and sugar to the lukewarm water. Leave this for a few mins, when it starts to bubble, slowly pour it into the well, mixing with a fork as you pour.
  3. Combine the ingredients together to form a rough dough, knead well for around 5 mins or until you have a smooth elastic dough.
  4. Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with clingfilm and leave to prove in a warm place for 30 mins until the dough has doubled in size.
  5. Once the dough has risen and doubled in size, place on an oiled stainless steel tray and spread it out to cover the tray. Push down roughly on top of the dough to form dimples and wells. Add 2 tsps of olive liberally over the dough followed by 6-7 rosemary sprigs and a good pinch of flaky sea salt.
  6. Rest the dough in the tray for 5 mins
  7. When the oven has pre-heated, place the dough in the oven running programme S06. Remove once golden brown.
  8. Allow the focaccia to cool before slicing.