BOTW - Easy Authentic Italian Focaccia
Description
This week’s BOTW kit includes:
- 1kg Unbleached Strong White Bread Flour
- 10g Gold Standard Yeast
- 20g Herb & Garlic Mix
(oregano, thyme, basil, dehydrated capsicum & garlic)
This bundle will make 2 Focaccia's.
Easy Authentic Italian Focaccia Recipe
Ingredients:
- 500g of Artisan High-Protein Bread Flour
- 400g of Water
- 25g of Olive Oil
- 2g of Gold Standard Yeast
- 10g of Salt
- 10g of Herb & Garlic Mix
- Extra Olive Oil & Sea Salt (for topping)
- Fresh Rosemary (for topping)
1. Mix the dough
In a large bowl, combine the Artisan High Protein Bread Flour, Gold Standard Yeast , Herb & Garlic Mix and water. Mix until there are no dry patches and a rough dough forms, let the dough rest for 30 minutes.
After 30 minutes add the olive oil and salt, then continue mixing until everything is well incorporated and the dough becomes smooth and elastic. The dough will be quite soft and sticky, this is normal for focaccia.
Cover the bowl.
2. First fermentation
Leave the dough to proof at room temperature for 1–3 hours, depending on the temperature of your kitchen. During this time the dough should begin to puff up slightly and feel lighter. You want the dough to almost double in size and become bubbly, jiggly and you should be able to see bubble forming on the surface.
3. Cold ferment
Once the dough has started almost doubled, cover the bowl tightly and place it in the fridge overnight (12–24 hours). This slow fermentation helps develop flavour and improves the texture of the focaccia.
4. Prepare the tray
The next day, line your tin with baking paper, generously coat your baking paper with olive oil. Remove the dough from the fridge and gently transfer it to the tray. Turn the dough over once so it is coated in oil. Cover and let it rest at room temperature for 1–2 hours, allowing the dough to relax and spread.
5. Stretch and dimple
Gently stretch the dough toward the corners of the tray. If it resists, let it rest for another 10–15 minutes and try again. Drizzle a little more olive oil over the top and use your fingertips to dimple the surface of the dough. Finish with flaky salt and any extra toppings you desire.
6. Bake
Preheat the oven to 230°C (fan 200°C)
Bake the focaccia for 20–25 minutes, or until the top is golden brown and the bottom is crisp. Once you remove the focaccia from the oven, pour over more olive oil.
Remove from the tray and place on a rack to cool slightly before cutting.
Happy baking and Enjoy your focaccia.
My 3 Top Tips for Making the Perfect Focaccia
1. Olive oil
Olive oil is essentially another ingredient, not just a finishing touch. It adds flavour, richness, and helps create that golden, crisp crust. Use it generously, the Italians certainly do!
2. Long fermentation
As I mentioned earlier in the newsletter, allowing your dough to cold ferment overnight develops deeper flavour and improves the texture. The longer fermentation also brings a subtle tang to the dough and creates a lighter, more open crumb.
3. Don’t be shy with the dimples.
When you press your fingertips into the dough, you’re creating those iconic focaccia pockets that hold olive oil, salt, and toppings. Press firmly and evenly across the surface it’s what gives focaccia its beautiful texture and flavour.
This week’s BOTW kit includes:
- 1kg Unbleached Strong White Bread Flour
- 10g Gold Standard Yeast
- 20g Herb & Garlic Mix
(oregano, thyme, basil, dehydrated capsicum & garlic)
This bundle will make 2 Focaccia's.
Easy Authentic Italian Focaccia Recipe
Ingredients:
- 500g of Artisan High-Protein Bread Flour
- 400g of Water
- 25g of Olive Oil
- 2g of Gold Standard Yeast
- 10g of Salt
- 10g of Herb & Garlic Mix
- Extra Olive Oil & Sea Salt (for topping)
- Fresh Rosemary (for topping)
1. Mix the dough
In a large bowl, combine the Artisan High Protein Bread Flour, Gold Standard Yeast , Herb & Garlic Mix and water. Mix until there are no dry patches and a rough dough forms, let the dough rest for 30 minutes.
After 30 minutes add the olive oil and salt, then continue mixing until everything is well incorporated and the dough becomes smooth and elastic. The dough will be quite soft and sticky, this is normal for focaccia.
Cover the bowl.
2. First fermentation
Leave the dough to proof at room temperature for 1–3 hours, depending on the temperature of your kitchen. During this time the dough should begin to puff up slightly and feel lighter. You want the dough to almost double in size and become bubbly, jiggly and you should be able to see bubble forming on the surface.
3. Cold ferment
Once the dough has started almost doubled, cover the bowl tightly and place it in the fridge overnight (12–24 hours). This slow fermentation helps develop flavour and improves the texture of the focaccia.
4. Prepare the tray
The next day, line your tin with baking paper, generously coat your baking paper with olive oil. Remove the dough from the fridge and gently transfer it to the tray. Turn the dough over once so it is coated in oil. Cover and let it rest at room temperature for 1–2 hours, allowing the dough to relax and spread.
5. Stretch and dimple
Gently stretch the dough toward the corners of the tray. If it resists, let it rest for another 10–15 minutes and try again. Drizzle a little more olive oil over the top and use your fingertips to dimple the surface of the dough. Finish with flaky salt and any extra toppings you desire.
6. Bake
Preheat the oven to 230°C (fan 200°C)
Bake the focaccia for 20–25 minutes, or until the top is golden brown and the bottom is crisp. Once you remove the focaccia from the oven, pour over more olive oil.
Remove from the tray and place on a rack to cool slightly before cutting.
Happy baking and Enjoy your focaccia.
My 3 Top Tips for Making the Perfect Focaccia
1. Olive oil
Olive oil is essentially another ingredient, not just a finishing touch. It adds flavour, richness, and helps create that golden, crisp crust. Use it generously, the Italians certainly do!
2. Long fermentation
As I mentioned earlier in the newsletter, allowing your dough to cold ferment overnight develops deeper flavour and improves the texture. The longer fermentation also brings a subtle tang to the dough and creates a lighter, more open crumb.
3. Don’t be shy with the dimples.
When you press your fingertips into the dough, you’re creating those iconic focaccia pockets that hold olive oil, salt, and toppings. Press firmly and evenly across the surface it’s what gives focaccia its beautiful texture and flavour.
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